Easy Tropical Pavlova Roll with Mango, Kiwi & Passion Fruit

https://youtu.be/HHmVirYratM

This tropical pavlova roll looks impressive, but it’s much easier to make than you might think. A crisp, chewy meringue is filled with whipped cream and lemon curd, then rolled up and finished with fresh mango, kiwi and passion fruit. It’s light, fresh and perfect for summer.

Easy Tropical Pavlova Roll with Mango, Kiwi & Passion Fruit

Serves 8-10

Meringue

4 egg whites, at room temperature

250g caster sugar

1 tsp vanilla extract

1 tsp white wine vinegar

1 tsp cornflour (cornstarch)

Filling

500ml double (heavy) cream

30g icing (powdered) sugar

1 tsp vanilla extract

1 jar lemon curd

Topping

1 ripe mango, diced

2 kiwis, peeled and sliced

2-3 passion fruits

Preheat the oven to 160°C Fan (180°C conventional). Line a 30 x 40cm baking tray with baking paper.

Before whisking the egg whites, wipe the bowl and whisk with a little white wine vinegar or lemon juice to remove any traces of grease.

Place the egg whites into the bowl and whisk until soft peaks form. Gradually add the caste

r sugar, one tablespoon at a time, whisking well between each addition. Continue whisking until the meringue is thick, glossy and holds stiff peaks.

Fold in the vanilla extract, white wine vinegar and cornflour using a large metal spoon or spatula, taking care not to knock out too much air.

Spread the meringue evenly over the prepared baking tray and bake for 25-30 minutes, or until the surface is lightly golden with a crisp crust.

Meanwhile, whisk together the double cream, icing sugar and vanilla until soft peaks form. Prepare the mango, kiwi and passion fruit.

Once the meringue is baked, turn it out onto a clean tea towel topped with a fresh sheet of baking paper. Carefully peel away the paper from the base and leave the meringue to cool completely.

Spread around two-thirds of the lemon curd evenly over the cooled meringue, followed by two-thirds of the whipped cream. Scatter over a little of the passion fruit pulp if you like.

Starting from one of the short ends, use the baking paper and tea towel to help gently roll the pavlova into a tight spiral.

Transfer to a serving platter and finish with the remaining whipped cream and spoon over the remaining lemon curd. Arrange the mango, kiwi and passion fruit on top.

Serve immediately.