Paradise Pavlova: The Ultimate Summer Showstopper Recipe

Paradise Pavlova Recipe from Bonne Maman using their new Pineapple and Passion Fruit Conserve

Crisp on the outside and marshmallowy-soft in the centre, this tropical Pavlova is made for celebrations. Layered with cream, fresh zesty fruits and our vibrant new pineapple and passionfruit conserve, it’s bursting with sunshine flavours. 

Serves 8

 Ingredients:

• 180g egg whites
• 300g caster sugar
• 5ml (1tsp) cornflour
• 5ml (1tsp) white wine vinegar
• 300ml carton double cream
• 250g tub mascarpone cheese, room temperature
• About 200g Bonne Maman Pineapple and Passionfruit Conserve
• Sliced fresh pineapple, passionfruit, mango, kiwi fruit, and peaches, to complete
• A few thyme or mint leaves, to decorate

Method:

1. Heat oven to 160°C/140° fan/gas 3. Line a baking tray with baking paper and draw a 20cm, 8inch circle in the middle.
2.  Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Very gradually add the sugar, 2 or 3 tsp at a time, until the egg whites are very stiff and shiny.
3. Mix the cornflour and vinegar to a paste and fold into the whisked egg whites.
4. Spoon the meringue onto the ring on the baking paper and, using a large spoon, shape the mixture into a round that’s slightly narrower at the top. Make a dip in the centre and, using a round bladed knife, gently pull the sides of the round up and over the top into the dip.
5. Bake for 1hour – 1 hour 15 minutes, until the outside is firm but still white.
6. Turn the oven off and leave the Pavlova inside to cool completely, preferably overnight.
7. To assemble, whisk the double cream until very lightly thickened. Add the mascarpone cheese and keep whisking into soft peaks. Spoon the conserve into the pavlova, top with the mascarpone cream and finish with fresh, sliced fruits and herbs.

Cook’s tip:

• The Pavlova base can be made up to 1 month ahead and stored in an airtight container.