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Tropical Pavlova

Recipe Submitted By: bakingmad

This Tropical Pavlova is truely scrumptious, perfect for an evening dinner party dessert.

5	Free Range Eggs (Happy Eggs) whites
275 grams	Royal Icing Sugar (Silver Spoon)
1 tsp	Cornflour
1 tsp	Lemon Juice

350 ml	Double Cream
1 tbsp	Icing Sugar (Silver Spoon Homegrown)
4	Passion Fruit
2	mango sliced
2	papaya sliced

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Preheat the oven to 140ºC/fan oven 120C/Gas mark 1. Line 2 baking sheets with baking parchment and draw a 20cm/8in diameter circle onto one and a 15cm 6in circle on the other
Whisk the egg whites until they form stiff peaks. Slowly whisk in the caster sugar until the mixture is thick and glossy. Fold in the cornflour, lemon juice and zest.
Spoon the meringue onto the circles on the baking parchment.
Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight
Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.
To assemble the pavlova. Top each meringue with cream and fruit then place thr smaller one on top. Decorate with mint leaves and serve withn an hour or so.