Tropical summer pavlova

SERVES 8-10

Adorn your festive table with this show-stopper! It hums with flavour and I know you’ll enjoy the wonderful taste and texture combination of pineapple, coconut and dark chocolate.

5 medium egg whites

280g caster sugar

1 heaped tsp cornflour

2 tsp lemon juice or

white vinegar

TOPPING

300ml cream, soft whipped

½ fresh pineapple, cut into

very thin slices

½ cup dried mango slices,

torn into pieces

¼ cup dark chocolate

pearls or chunks

½ cup toasted coconut chips Handful mint leaves

1 Heat oven to 150oC and line a tray with baking paper.

2 With an electric beater on medium-high, whisk the egg whites until soft peaks begin to form. Start adding in the sugar a tablespoon at a time, whisking well between each addition. Make sure you scrape down the sides a few times to ensure that all of the sugar is incorporated.

3 Mix the cornflour and lemon juice together and beat this into the meringue for another 20-30 seconds.

4 Scrape onto your prepared tray, smoothing gently to make a large rectangle. Reduce the oven temperature to 120oC and bake for 1.5 hours, then turn the oven off and allow to cool completely. If you open the oven door, the cool air will cause the surface to crack.

5 To dress your pav, whip the cream to stiff peaks and dollop all over the pav. Arrange the pineapple slices and dried mango on top and sprinkle over chocolate pearls (or chunks) and toasted coconut. Scatter over mint leaves and serve!

• The tart shell can be made ahead of time and kept in the freezer until ready to use.

• This is a fresh and not-toosweet dessert – a great way to finish a rich meal.