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Curtis Stone’s tropical pavlova wreath
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Elevate your Christmas dessert with store-bought pavlova, a no-cook treat by Curtis Stone.
Ingredients:
  • 6 Free Range Egg whites, at room temperature
  • 330g caster sugar
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 0.60 gm sea salt flakes
  • 20.00 gm cornflour
  • 400ml can full-cream coconut cream, chilled overnight
  • 300ml thickened cream, whipped to stiff peaks
  • 125.00 ml passionfruit pulp (from about 8 passionfruit)
  • 1 ripe mango (about 400g), peeled, pitted, thinly sliced
  • 1/4 pineapple, peeled, cored, thinly sliced crossways
  • 20g shredded coconut
Instructions:
  • Preheat your oven to 150C (130C fan-forced) with the rack in the centre. Lightly grease a large baking tray and place a 16cm circle of baking paper on it, circle-side down.
  • In a stand mixer bowl with a whisk attachment, whip egg whites until foamy. Slowly add sugar, beating on medium-high for 10 minutes until stiff, glossy peaks form. Mix in vinegar, vanilla, and salt. Sprinkle cornflour over meringue and fold in gently.
  • Scoop 12 large mounds of meringue mixture onto the tray in a circle formation. Flatten and smooth the tops using the back of the scoop or spoon.
  • Bake meringue at 105C (95C fan-forced) for 1 hour 5 minutes, until crispy outside with a soft, marshmallow-like center. Turn off oven, prop door open with a wooden spoon, and let meringue cool in oven for 30 minutes. Remove and cool completely.
  • Carefully extract the luscious, dense white coconut cream from the can, placing it into a large chilled bowl. Save the rest for later. With an electric handheld mixer, whip the coconut cream until soft peaks appear, about 2 minutes. Finally, delicately combine the whipped cream.
  • Carefully loosen the pavlova from the baking paper using a large flat knife, then transfer it onto a serving platter. Spread the whipped coconut cream mixture evenly over the pavlova. Drizzle half of the passionfruit pulp over the cream. Layer the mango and pineapple slices over the cream. Finish off with the remaining passionfruit pulp and a sprinkle of toasted coconut.
  • Slice the pavlova into wedges using a serrated knife and present on a serving platter.

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