Tropical pavlova with Malibu cream
A twist on a family favourite, this simple dessert adds a delightful splash of colour to the dinner table.
SERVES 8-10 PREP 30 mins COOK 1 hr 30 mins, plus 4-5 hrs cooling
✱ 6 large free-range egg whites
✱ 330g caster sugar
✱ ½tsp cream of tartar
✱ 1tsp white wine vinegar
✱ 1tbsp cornflour
FOR THE TOPPING
✱ 300ml double cream
✱ 3tbsp Malibu
✱ Pulp 2 ripe passion fruits
✱ 3tbsp passion fruit/orange curd
✱ 1 ripe mango, peeled and cut into slices
✱ 2tbsp toasted coconut flakes
1 Heat the oven to 180C Fan/Gas 6. Draw a 23cm diameter circle on a sheet of baking paper and place this drawing down onto a baking tray.
2 Whisk the egg whites to stiff peaks with an electric whisk. Add the caster sugar, 1tbsp at a time, whisking well to bring the whites back to stiff peaks each time. When all the caster sugar has been added, whisk the meringue back to glossy, stiff peaks and whisk in the cream of tartar, vinegar and cornflour.
Spoon the meringue into the 23cm circle and use the back of a spoon to make pillowy swirls. Transfer to the
