Grilled Summer Fruit Pavlova with Coconut Cream
If you’ve got a crowd to feed, this is the pavlova for you. It serves 12 and features an assortment of summery fruits, gently grilled to bring a delicious hint of caramelisation to the pavlova. Generously topped with a coconut and rum cream, it is finished with zingy passionfruit and mint for a decadently delicious dessert. The meringue can be made a day before.
How long will it take?
2 ½ hours plus cooling time
What’s the serving size?
Serves 12
What do I need?
- 8 egg whites, at room temperature
- 2 cups caster sugar
- 1 tbsp vanilla extract
- 1 tbsp cornflour
- 1 tbsp white vinegar
- 600 mL thickened cream
- 4 tbsp coconut cream curd (solid part from the top of the tin)
- 4 tbsp white rum (optional)
- 2 peaches, stones removed and cut into wedges
- 2 nectarines, stones removed and cut into wedges
- ½ medium pineapple, peeled and sliced into ½ centimetre thin rounds
- 1 mango, stone removed and cut into slices
- 3 passionfruit, halved
- 50g dried shaved coconut, lightly toasted
- Mint leaves, to serve
How do I make it?
- Preheat oven to 160C.
- Line a large 30 x 40 centimetre baking tray with baking paper.
- Place egg whites into a large bowl of an electric mixer and beat on high until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until the mixture is thick and glossy. Check that the sugar has dissolved by rubbing mix between your fingers – if it feels gritty, continue beating until all the sugar has dissolved.
- Reduce speed to low and add vanilla, cornflour and vinegar and mix to combine.
- Spoon mixture onto the prepared tray and spread into a rectangle approx. 25 x 35 centimetres. Make a slight indent in the top. When you are ready to put the meringue in the oven, reduce the temperature to 110C and cook for 1 ½ hours. Turn the oven off and leave the meringue inside until completely cooled.
- Prepare grilled fruits by brushing the barbecue or a grill pan generously with olive oil. Working in batches cook the peaches, nectarines and pineapple until lightly caramelised on both sides. Lay grilled fruit on a baking tray and place in the fridge to cool.
- Whip the cream, coconut cream curd and rum together to soft peak stage. Place in the fridge until ready to assemble.
- Before assembling, place the meringue onto a serving platter. Spread the coconut cream mixture over the meringue. Arrange mango slices on top along with grilled peaches, nectarines, and pineapple.
- To garnish, sprinkle over the passion fruit pulp, shaved coconut, and mint leaves.
