Crunchy cucumber salad
These zingy flavours combine really well with the cool taste of cucumber
Tropical pavlova
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- More effort
- Serves 6
Skip to ingredients
For the meringue
- 5 egg whites
- 300g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine or champagne vinegar
- 1 tsp cornflour
- 25g desiccated coconut
To serve
- 300ml double cream
- 100ml crème fraîche
- 100g caster sugar
- 1 tsp vanilla extract
- selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mangoand 2 sliced bananas tossed with a little lime juice)
Nutrition: per serving
- kcal659
- fat35g
- saturates21g
- carbs87g
- sugars85g
- fibre2g
- protein5g
- salt0.2glow
Method
step 1
Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.
step 2
Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.
step 3
To serve, whip the cream, crème fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.
