Mango Blueberry and Coconut Pavlova Recipe

Mango Blueberry and Coconut Pavlova Recipe

This is a delicious pavlova which is easy to put together and perfect for a bbq or dinner party. The meringue is simple and then just add whipped cream and fresh fruit.

For the meringue, you will need:

• 6 egg whites,
• 1 teaspoon cream of tartar,
• lemon extract,
• 300g white sugar,
• 4 tablespoons coconut.

You will also need:

• 1 mango cubed and 75g blueberries.
• about 4 tablespoons of icing sugar,
• 300ml double or whipping cream,
• vanilla extract,

1. to make the meringue, whisk the egg whites until thick and foamy.
2. add the cream of tartar and continue whisking until soft to medium peaks form.
3. slowly add half of your sugar to the meringue (do not add all at one go) whilst whisking, add a few drops of lemon and continue for another minute or two once the sugar has been added.
4. with a metal spoon (helps stop the whites from deflating) fold in the rest of your sugar gently, then fold in the coconut.
5. spoon the meringue onto a piece of non stick baking paper and bake for 40 minutes at 130c, then 80c for 40 minutes. Then turn off the oven (with the meringue still in there with door closed) for an hour.
6. to assemble the pavlova, whip your cream to soft peaks. Add a few tablespoons of icing sugar to taste and your a few drops of vanilla extract.
7. spread the cream over the cooked and cooled meringue, add the fruits and sprinkle with icing sugar.