Coffee Pavlova with Exotic Fruits Recipe

Coffee Pavlova with Exotic Fruits Recipe

Both Australia and New Zealand claim to have invented this fluffy meringue named after the Ballerina Anna Pavlova. The secret of success is to leave the meringue in the oven until completely cooled, as a sudden change in temperature will make it crack.

Ingredients : (Serves 6-8)

30 ml/2 tablespoons ground coffee

30 ml/2 tablespoons near-boiling water

3 egg whites

2.5 ml/½ teaspoon cream of tartar

175 g/6 oz/1 cup caster (superfine) sugar

5 ml/1 teaspoon cornstarch (cornflour), sifted

For the Filling

150 ml/¼ pint double (heavy) cream

5 ml/1 teaspoon vanilla orange flower water

150 ml/¼ pint creme fraiche

500 g/1¼ lb sliced exotic fruits, such as mango, papaya and kiwi

15 ml/1 tablespoon icing (confectioners') sugar

Preheat the oven to 140C/275F/Gas 1. Draw a 20 cm/8 in circle on baking parchment. Place pencil-side down on a baking sheet. Put the coffee in a small bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain through a very fine sieve.

Whisk the egg whites with the cream of tartar until stiff, but not dry. Gradually whisk in the sugar until the meringue is stiff and shiny, then quickly whisk in the cornstarch and coffee. Using a long knife or spatula, spoon the meringue mixture on to the baking sheet, spreading to an even 20 cm/8 in circle. Make a slight hollow in the middle. Bake in the oven for 1 hour, then turn off the heat and leave in the oven until cool.

Transfer the meringue to a plate, peeling off the lining. To make the filling, whip the cream with the orange flower water until soft peaks form. Fold in the creme fraiche. Spoon into the meringue. Arrange the fruits over the cream and dust with icing sugar.