Buddy Oliver's Tropical Pavlova
Recipe Overview
Overview
The Tropical Pavlova is a delightful dessert that combines the airy texture of meringue with the vibrant flavors of fresh fruit. The process begins with whipping egg whites until they reach stiff peaks, a crucial step for achieving that perfect lightness. Adding sugar gradually ensures a smooth, glossy finish, which is essential for a successful pavlova.
Once baked, the pavlova is allowed to cool, which helps maintain its structure and prevents cracking. The fun part comes with the toppings: a generous dollop of yogurt in the center, surrounded by slices of kiwi and banana, and a sprinkle of passion fruit for that tropical flair. This dessert not only looks stunning but also offers a refreshing taste that’s perfect for spring or summer gatherings.
What makes this recipe particularly appealing is its versatility. You can swap out the fruits based on what’s in season or your personal preferences. Whether you’re hosting a party or simply treating yourself, this Tropical Pavlova is sure to impress. It’s a light, satisfying dessert that balances sweetness with the tartness of the yogurt and fruit, making it a delightful end to any meal.
Recipe Details
Steps & Tips
Get the egg whites in a bowl, ensuring no yolk or water is present.
Whisk the egg whites until stiff peaks form.
Slowly add sugar to the egg whites while whisking.
Ensure the mixture is smooth, shiny, and not grainy.
Tip: Use a dollop of meringue in each corner of the tray to keep it in place.
Spread the meringue into a circle on the tray, making a well in the center.
Bake the meringue at 130°C for 1 hour and 15 minutes.
Pick edible flowers and remove the tops.
Grate a lime to add zest to the yogurt.
Tip: Add lime zest to yogurt for extra flavor.
Slice peeled kiwis into thin slices.
Chop bananas to prevent them from browning.
Add yogurt to the center of the cooled meringue.
Get coconut ready to add to the pavlova.
Tip: You can customize the pavlova with any fruit or toppings you like.
Cut passion fruits open using the bridge method.
Spoon the passion fruit pulp over the pavlova.
Tip: Remove the stalk from edible flowers before sprinkling them on top.
Sprinkle the edible flowers on top of the pavlova.
Wash hands and clean the board before serving.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.
- •The key to a successful pavlova is to ensure that no fat or water comes into contact with the egg whites.
- •Pavlova can be topped with a variety of fruits, making it a versatile dessert for different seasons.
- •Allowing the pavlova to cool in the oven helps prevent cracking.
