The Australian Women's Weekly

Tropical pav slab

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SERVES 8 PREP AND COOK TIME 2 HOURS 1 tablespoon cornflour

8 egg whites

2 cups (440g) caster sugar

1 teaspoon cream of tartar, optional 1 teaspoon vanilla extract 2 teaspoons white vinegar 1½ tablespoon­s cornflour, extra

⅓ cup (45g) chopped macadamias 2 medium (860g) mangoes

2 medium (120g) figs, cut into wedges 3 medium (500g) nectarines, sliced 120g raspberrie­s

3 passionfru­it

LIME CREAM

300ml thickened cream

250g crème fraîche

2 tablespoon­s icing sugar 2 teaspoons finely grated lime rind

1 Preheat oven to 120°C (100°C fan-forced). Mark a 25cm x 35cm rectangle on baking paper. Lightly grease a large oven tray; turn paper, marked-side down, onto the tray. Grease baking paper and sift over cornflour (see Test Kitchen tips).

2 Place egg whites, sugar and cream of tartar in a large bowl of an electric mixer. Beat on low speed for 1 minute. Beat on high speed for 10 minutes, or until sugar is dissolved and mixture is firm and glossy. Stop the mixer and scrape down the side of the bowl a few times during beating. Add extract, vinegar and extra cornflour; beat on low speed until just combined.

3 Spoon the mixture inside the rectangle on tray; make edges a little higher than the centre. Swirl to make peaks; sprinkle with nuts. Bake for 1½ hours or until dry to touch. Cool in the oven with the door ajar.

4 LIME CREAM Beat all the ingredient­s in a bowl with an electric mixer until medium peaks form.

5 Peel mango; cut into star shapes. Spoon Lime Cream over pavlova. Top with fruit. Not suitable to freeze or microwave.

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