Recipe of the month

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Tropical Passionate Pavlova

I haven't met anyone yet who isn't partial to a bit of “Pav”, once you've mastered meringues, which really are simple once you've mastered the basic techniques, it's a cinch. But what I love most about them is the toppings you can do. This tropically topped one looks fabulous on the dessert table.

Ingredients
4 Free range eggs (room temperature)
200g Caster sugar
280ml Double Cream
3 Kiwi fruit
3 Passionfruit
3 Physalis fruit
1 Melon

Method
1. Preheat the oven to 150°C, gas mark 1. Line a baking sheet with non-stick baking parchment, or wipe surface of greaseproof paper with veg oil to prevent sticking.
2. Separate the eggs one at a time, taking care not to include any yolks with the whites. As each egg is separated, tip the white into the large mixing bowl.
3. Whisk the egg whites until they are stiff enough to hold their shape. Whisk in the sugar a tablespoonful at a time until all combined, the mixture should now have a thick glossy shine to it and hold its shape well.
4. Using the spatula, turn the meringue mixture onto the baking sheet. Here I spoon it out into a vague circleshape leaving a slight indentation in the middle for topping. Bake for 1 hour, then turn the oven off and leave the pavlova base to cool completely in the oven.
5. Next whip your double cream and prepare your fruit for the topping.
6. Once cooled transfer the meringue onto your serving plate/cakestand and spoon over the whipped cream.
7. Spend some time arranging your fruit artistically or pile it high as I do!
8. Just before serving a shimmying of icing sugar makes the fruit look like its been dusted with an Alpine shower.

Enjoy!