Ingredients
- 360 g very fine granulated sugar
- 250 g fresh cream
- 250 g Greek yogurt
- 5 egg whites
- cream of tartar
- cornstarch
- White wine vinegar
- mango
- coconut
- passion fruit
- mint
For the recipe of tropical pavlova, begin to whisk the egg whites (they must be at room temperature) with a teaspoon of creamed tartar using electric whips or kneading machine with the ball accessory.
So, without stopping to add, add a tablespoon of sugar at a time, incorporating it well before adding the next. Stop working the egg whites when the sugar has melted (by touching the meringue you will not have to hear the grains anymore).
Finally add a spoonful of cornstarch and a teaspoon of vinegar and whisk for a few seconds. Draw a circle of 22 cm in diameter on a sheet of baking paper and cover it with a baking sheet, placing the written part downwards.
Distribute the meringue to large tablespoons, then shape it into a cake 6-7 cm high. Create a recess in the center (it will serve to accommodate the stuffing and the fruit). Bake in the static oven at 140 ° C for about 1 hour and 30 minutes. At the end, turn off the oven and, without opening it, leave the meringue until it has completely cooled.
Whip the cream and add it to the yogurt with the seeds scraped from a vanilla pod.
Complete the Pavlova with cream, slices of mango, passion fruit, coconut slices and mint leaves.