Lychee and Dragon Fruit Pavlova
Lychee and Dragon Fruit Pavlova

Ingredients

Method

  • For the Meringue
  • 5 eggs, separated
  • 120g caster sugar
  • 120g icing sugar
  • Pinch of salt
  • 1 tsp cornflour
  • For the Pavlova
  • 200ml double cream
  • 1 vanilla pod, seeds removed
  • 1 tbsp caster sugar
  • 200ml natural yogurt
  • For the Garnish
  • 1 dragon fruit, sliced
  • 400g fresh lychees
  • Zest of 1 lime
  • Mint leaves
  • Icing sugar to dust
  • Get things started by preheating your oven to 120C, and lining two baking trays with paper. Once done, you can get started on making your meringues. To do so, tip the eggs whites (absolutely NO yolks, please!) into a mixing bowl, along with a pinch of salt. Use an electric whisk to beat to stiff peaks. Increase the speed slightly, then add the caster sugar one spoonful at a time, and continue beating for 7-8 minutes until glossy and thick.
  • Sift in the icing sugar and cornflour, a third at a time, and gently fold until a smooth mixture is obtained. With a large spoon, spread the meringue mixture into a spiral round on each baking tray, and bake for 75 minutes. Turn off the oven, and allow to cool.
  • For the Pavlova, whip together the cream and the caster sugar until soft peaks are achieved. Gently fold in the yoghurt, and mix with the vanilla seeds. Spoon this cream mixture over the (completely) cooled meringue, stacking one on top of the other. Decorate with the fruits, grate over the lime zest and scatter the mint leaves, and dust with icing sugar. Perfection!
90 mins
4-6 serving
This recipe pairs perfectly with the Eleni Prosecco 2020 from King Valley, Australia.

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