a whisk and a spoon

SHF#33: Tropical Pavlova

I only realized that it was time again for Sugar High Friday when I saw the great-looking posts popping up on other blogs.  Recipes with mango, coconut, pineapple…it didn’t take a genius to see that this month’s host Mary from alpineberry has chosen “tropical paradise” as the theme.  Right on time, too.  I could use something lighter– I’ve just about OD’ed on chocolate mud cake from that madhatter I decorated over the weekend.  Also, there’s a really good selection of tropical fruit here (I think Queensland is a big growing region).  It all looks really nice and is easy to find.

I didn’t have to wonder long what tropical concoction I would make.  The new issue of delicious. magazine was in my mailbox on Tuesday, and on the cover was a winter pavolva with poached quince and cinnamon whipped cream.  Of course those particular flavors wouldn’t whisk me off to palm trees and hot sand, but I immediately thought that a pavlova would be an excellent vehicle for tropical fruit.  So I went to the market and came back with passion fruit, mango, papaya and star fruit.  To amp up the tropicaliness (new word!) of the dessert, I folded a little fine desiccated coconut into the meringue before baking and I sweetened the whipped cream with soft palm sugar.

If you’ve never had a pavlova before, it’s a legendary Australian dessert, although I think the Kiwis also argue that it’s theirs.  I don’t who’s right about that, but I do know that crispy-on-the-outside, chewy-on-the-inside meringue topped with whipped cream and tropical fruit will make you feel like you are somewhere far away from your small city apartment.

Tropical Pavlova – makes 4 servings
adapted from delicious. (August 2007)

for the meringues:
2 egg whites
pinch of salt 
125 g superfine sugar
1/2 t white vinegar
1/2 t vanilla extract
1 t cornstarch
2 T desiccated coconut (optional) 

for the whipped cream:
200 ml heavy cream
2 T palm sugar (can substitute 2 T powdered sugar, sifted)

for the fruit:
use whatever you like

-for the meringues: Preheat oven to 230°F/120°C.  Draw four 9 cm circles on a sheet of parchment, leaving space between.  Flip the parchment over and use to line a baking sheet (make sure your circles are visible beneath the sheet).

Using a mixer, beat whites with a pinch of salt until they hold soft peaks.  Gradually sprinkle in the superfine sugar, beating well between each addition.  Whip until the whites are stiff and shiny.  Carefully fold in the vinegar, vanilla, cornstarch and coconut (if using).  Pile meringue onto circles on baking sheet and spread to size, making an indent in the center of each.

Bake for 50 minutes.  Meringues should be crisp on the outside.  Turn off oven, crack door slightly and cool meringues in oven for 1 hour.  Remove from oven to finish cooling.

-for the whipped cream: Whip the cream to soft peaks with the sugar.

-to assemble: Pile whipped cream on top of the meringue indents. Top with cut fruit.