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Tropical Pavlova

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Tropical Pavlova
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
531
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 kcal(25 %)
Protein5.18 g(5 %)
Fat24.6 g(21 %)
Carbohydrates75.09 g(50 %)
Sugar added67.1 g(268 %)
Roughage0 g(0 %)
Vitamin A274.94 mg(34,368 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.03 mg(2 %)
Folate5.1 μg(2 %)
Pantothenic acid0.37 mg(6 %)
Biotin2.67 μg(6 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C0.36 mg(0 %)
Potassium103.38 mg(3 %)
Calcium43.8 mg(4 %)
Magnesium8.75 mg(3 %)
Iron0.19 mg(1 %)
Iodine23.57 μg(12 %)
Zinc0.21 mg(3 %)
Saturated fatty acids15.62 g
Cholesterol75.43 mg
Author of this recipe:

Ingredients

for
4
For the meringue
1 tablespoon
butter (melted)
4 tablespoons
3
cup
For the filling
cup
juiced and zested Oranges (from one orange)
seeds and pulp Passion fruit (from 6)
1 cup
double cream (lightly whipped)
powdered sugar (to dust)

Preparation steps

1.
Heat the oven to 150ºC (130º fan) 300ºF, gas 2. Grease a baking sheet with the melted butter then scatter over the flour. Knock the sides of the baking sheet until the entire surface is covered with flour then tip away any excess.
2.
Whisk the egg whites with the salt until they hold soft peaks then beat in half the sugar, a tablespoon at a time. Whisk until the mixture becomes glossy then quickly fold in the rest of the sugar. Spread the meringue mixture onto the baking sheet making 4 circles about 15 cm diameter. Bake in the oven for 45 minutes or until the tops are lightly browned. Let cool then remove from the baking sheet and set aside.
3.
For the filling, gently heat the sugar with the orange juice and 125 ml water until the sugar has dissolved. Turn up the heat, boil for 3 minutes then add the passion fruit pulp and seeds and the orange zest. Boil for 2 more minutes then let cool.
4.
To serve, sandwich the meringue circles together with the whipped cream and a little of the passion fruit sauce. Dust with icing sugar and drizzle over the rest of the sauce. Don't worry if the meringue breaks up - its fragility is part of its charm!