Imagine turning the tropical escape of a pi >
Tropical Fruit Pavlova
A meringue-based dessert topped with whipped cream and an assortment of fresh tropical fruits such as pineapple, mango, and kiwi. The meringue is crisp on the outside and marshmallow-like inside, providing a light yet sturdy base for the vibrant toppings. The finished dish is colorful, crunchy, and creamy with a tender interior.
Ingredients
Equipment
Method
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Using a clean bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat, until the meringue becomes glossy and stiff peaks form, about 5-7 minutes.
- Gently fold in the white vinegar and cornstarch to stabilize the meringue, using a spatula to incorporate without deflating.
- Spoon the meringue onto the prepared baking sheet and shape it into a round disc about 8 inches in diameter, building up the edges slightly to form a border.
- Bake the meringue for about 1 hour, or until it is crisp on the outside and can be gently lifted from the parchment without sticking. Turn off the oven and let it cool completely with the door ajar.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light whipped topping.
- Once the meringue is completely cooled, spread the whipped cream evenly over the top, filling the center and smoothing the surface.
- Decorate the surface with the vibrant slices of pineapple, mango, and kiwi, arranging them in a colorful pattern for visual appeal.
- Serve immediately to enjoy the crisp outer shell of the meringue with the creamy topping and juicy fruit layers, or refrigerate for up to 2 hours if needed.
Notes
For best results, use fresh egg whites and ensure the meringue is completely cooled before adding toppings.
In the sweltering heat of the summer, this pi >
Hi, I’m Oliver Stone, the writer, cook, and storyteller behind Crying Into the Onions. I’m so glad you found your way here. This blog was born from equal parts humor, heart, and a deep love for honest cooking. I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.
