Sum­mer pineap­ple and passion fruit pavlova

Living Etc - - DESIGN / STYLE -

Serves 6 to 8

* 8 egg whites, at room tem­per­a­ture

* 440g caster sugar * 2 tea­spoons white vine­gar

* 1 x 1.5kg pineap­ple, peeled and cored

* 125ml passion fruit pulp (ap­prox six passion fruit) * 60ml lime juice * seeds of 1 vanilla bean * ic­ing sugar and whipped sin­gle cream, to serve Pre­heat the oven to 150°C/gas mark 2. To make the meringue, place the egg whites in an elec­tric mixer and whisk on a high speed un­til stiff peaks form. Grad­u­ally add the caster sugar, 1 ta­ble­spoon at a time, wait­ing 30 sec­onds be­fore adding another ta­ble­spoon. Once all the sugar is added, whisk for a fur­ther 6 min­utes, or un­til the mix­ture is stiff and glossy. Scrape down the sides of the bowl, add the vine­gar and whisk for a fur­ther 2 min­utes, or un­til glossy and com­bined. When the mix­ture is thick and glossy, the sugar should be com­pletely dis­solved. To test, sim­ply rub a lit­tle of the mix­ture be­tween your fin­ger­tips – if it feels gritty, con­tinue to whisk.

Cut the pineap­ple into thin tri­an­gles and place in the base of a 28 x 22cm bak­ing dish. Add the passion fruit, lime juice and vanilla seeds and toss to com­bine. Top the fruit with spoon­fuls of the meringue mix­ture. Bake for 1 hour, or un­til the meringue is dry to the touch.

Al­low to cool for 10 min­utes. Dust with the ic­ing sugar and spoon the meringue on to plates. Spoon over the pineap­ple and passion fruit syrup in the base of the dish and serve with the whipped cream.

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