Pavlova with Fruit Cocktail

RECIPES

Dec 2nd 2011, 11:50

Makes 1 large pavlova

What you’ll need:

MERINGUE
4 egg whites, at room temperature
10ml lemon juice
Pinch of salt
310ml caster sugar
60ml icing sugar
80ml cornflour

TOPPING
300ml cream, whipped to form stiff peaks
410g Rhodes Fruit Cocktail in Syrup, drained
115g Rhodes Granadilla Pulp
2 Flake chocolates, broken into large chunks

Method
Preheat the oven to 120°C and grease a large oven dish. Sprinkle with extra cornflour. Mix the egg whites, lemon juice and salt in a large mixing bowl and whisk until stiff peaks form. Add the caster sugar one spoon at a time and whisk until stiff and shiny. Sift the icing sugar and cornflour and fold into the meringue. Spoon the meringue into the prepared oven dish and bake for about one hour. Allow to cool. Cover the meringue with whipped cream and spoon the Rhodes Fruit Cocktail and Granadilla Pulp over the cream. Top with chocolate and serve.

Useful Tips
Use shop-bought meringue if you don’t want to make your own.
If you make the meringue a day or two in advance, store in an airtight container.
Use any Rhodes canned fruit in place of the Fruit Cocktail.