Peacock Plumage Pavlova with Tropical Fruit
A stunning and light dessert, featuring a crisp meringue shell that's soft and marshmallowy inside, topped with a cloud of whipped cream and an array of vibrant tropical fruits. Its beauty is inspired by the dazzling display of a peacock's tail, making it a showstopper for any special occasion.
Directions
- 1
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it (you can trace a plate). Flip the parchment paper so the pencil mark is on the underside.
- 2
In a very clean, dry stand mixer bowl, beat egg whites on medium-high speed until soft peaks form, about 3-5 minutes.
- 3
Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar has completely dissolved, about 7-10 minutes.
- 4
Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined. Be careful not to deflate the meringue.
- 5
Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Shape it into a decorative nest with slightly higher edges.
- 6
Bake for 1 hour 30 minutes. Turn off the oven and leave the meringue in the oven with the door slightly ajar for another 1-2 hours, or until completely cool and dry.
- 7
Once cooled, carefully transfer the meringue shell to a serving plate.
- 8
In a separate chilled bowl, beat the very cold heavy cream and powdered sugar on high speed until stiff peaks form.
- 9
Spread the whipped cream over the cooled meringue shell.
- 10
Arrange the diced mango, sliced kiwi, and passion fruit pulp artistically over the whipped cream.
- 11
Garnish with fresh mint leaves for a final touch of color and aroma.
- 12
Serve immediately for the best texture. Pavlova is best enjoyed the day it's made.