30 minutes 3 hours + 30 minutes to cool.
6 egg whites.
Pinch of cream of tartar.
Pinch of salt.
275 g/9/4 oz caster sugar 600 ml/1 pint double cream.
1 tsp vanilla essence.
2 kiwi fruits, peeled and sliced.
250 g/9 oz strawberries, hulled and sliced 3 ripe peaches, sliced.
1 ripe mango, peeled and sliced.
2 tbsp orange liqueur, such as Cointreau.
Fresh mint leaves, to decorate.
Preheat the oven to 110‚°C/225‚°F/Gas Mark %. Line 3 baking sheets with baking paper, then draw a 22-cm/81/2-inch circle in the centre of each one. Beat the egg whites into stiff peaks. Mix in the cream of tartar and salt.
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Gradually add 200 g/
7 oz of sugar. Beat for 2 minutes until glossy. Fill a piping bag with the meringue mixture and pipe enough to fill each circle, doming them slightly in the centre. Bake for 3 hours. Remove from the oven. Leave to cool.
Whip together the cream and vanilla essence with 75 g/2 1/2 oz of sugar. Put the fruit into a separate bowl and stir in the liqueur. Put one meringue circle onto a serving plate, then spread over one-third of the sugared cream. Spread over one-third of the fruit, then top with a meringue circle. Spread over another third of cream, then another third of fruit. Top with the last meringue circle. Spread over the remaining cream, followed by the remaining fruit. Decorate with mint leaves and serve.