Ginger pavlova with passionfruit, mango, berries and mint

Ginger is laced through this pavlova for an extra zing, it perfectly compliments the fruit and mint. Lactose-free cream is used in this recipe so everyone can join the fun.

Credit: Kitti Gould

• serves

  8

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

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Growing up in Queensland, pavlova was the perfect dessert: a delicious way to eat tropical fruit, with the sweet chewy meringue offset by the cool cream. For years, I just assumed it’d be too difficult to make. But this offers the perfect ratio between effort invested (very little) and the extent to which people are impressed (very much). The addition of Buderim ginger in the base gives it an extra Queensland punch that always delights people.

 

Ingredients

• 6 large free range/organic egg whites
• 300 g caster sugar
• Pinch of salt
• 6 pieces glace ginger, coarsely chopped

Topping

• 300 ml lactose free thickened cream (see note)
• 1 mango 
• 3 passionfruit
• 2 kiwi fruit
• 1 tbsp sliced candied ginger
• 250 g seasonal berries (strawberries, blueberries, raspberries, blackberries)
• ¼ cup mint leaves

Cooling time: 1 hour

Instructions

1. Preheat the oven to 150°C (fan – forced 130°C) and line a baking tray with baking paper.
2. Using an electric stand mixer fitted with the whisk attachment, beat the egg whites until firm peaks form and until you can confidently tip it over your head. With the motor still running, gradually add the sugar and the salt, then whisk for another 7 – 8 minutes or until the meringue is thick and glossy. Fold in the chopped glace ginger.
3. Shape the meringue into a round as wide and high as you like, then bake for 1 hour. Turn the oven off and allow the pavlova to cool for at least 1 hour with the oven door ajar.
4. For the topping, whip the cream until soft peaks form, then refrigerate until ready to serve. Cut the fruit to your liking.  
5. Once the meringue has cooled to room temperature, top with the cream, then the fruit, starting with a combination of the mango and passionfruit pulp, then the sliced kiwi and berries. Scatter with the ginger and mint and serve.

Note

•I always use lactose-free whipping cream. East Asian people especially love this dessert, and there are higher rates of lactose intolerance amongst East Asian folks.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Showstoppers

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG

Growing up in Queensland, pavlova was the perfect dessert: a delicious way to eat tropical fruit, with the sweet chewy meringue offset by the cool cream. For years, I just assumed it’d be too difficult to make. But this offers the perfect ratio between effort invested (very little) and the extent to which people are impressed (very much). The addition of Buderim ginger in the base gives it an extra Queensland punch that always delights people.