Coffee Pavlova with Exotic Fruits Recipes

You can use virtually any fruit in season to decorate the meringue base - let your imagination run riot.

Ingredients :

30ml/ 2 tbsp

30ml/ 2 tbsp

3

2.5ml/ 1/2 tsp

175g/ 1 cup

5ml/ 1 tsp

For the Filling

150ml/ 2/3 cup

5ml/ 1 tsp

150ml/ 2/3 cup

500g/ 1.25 lb

15ml/ 1 tbsp

ground coffee, e.g. mocha

near boiling water

egg whites

cream of tartar

caster sugar

corn flour, sifted

double cream

orange flower water

crème fraiche

sliced exotic fruits, such as mango, papaya and kiwi

icing sugar (optional)

1. Preheat the oven to 140°C/ 275°F/ Gas 1.

2. Draw a 20cm/ 8 inch circle on non-stick baking parchment.

3. Place pencil-side down on a baking sheet.

4. Put the coffee in a small bowl and pour the hot water over.

5. Leave to infuse for 4 minutes, then strain through a very fine sieve.

6. Whisk the egg whites with the cream of tartar until stiff, but not dry.

7. Gradually whisk in the sugar until the meringue is stiff and shiny, then quickly whisk in the corn flour and coffee.

8. Using a long knife or spatula, spread the meringue mixture on to the prepared baking sheet to an even 20cm/ 8 inch round.

9. Make a slight hollow in the middle.

10. Bake in the oven for 1 hour, then turn off the heat and leave in the oven until cool.

11. Peel off the lining paper and transfer the meringue to a serving plate.

12. To make the filling, whip the double cream with the orange flower water until soft peaks form.

13. Fold in the crème fraiche.

14. Spoon into the centre of the meringue.

15. Arrange the exotic fruits over the cream and dust with icing sugar, if using.

Serves 6-8

450g/ 1lb soft fruit, such as wild or cultivated strawberries, raspberries or blueberries, may be used instead of the exotic fruits.

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