- saturday kitchen recipe
- Dragon fruit and lychees pavlova
less than 30 mins
1 to 2 hours
By Ching-He Huang
From Saturday Kitchen
For the meringues
- 5 organic eggs, separated
- 120g/4½oz caster sugar
- 120g/4½oz icing sugar
- 1 tsp cornflour
- pinch sea salt
For the pavlova
- 200ml/7fl oz double cream
- 1 tbsp caster sugar
- 200ml/7fl oz fat-free plain yoghurt
- 1 vanilla pod, seeds removed
For the garnish
- 2 dragon fruit, sliced
- 400g/14oz fresh lychees
- fresh mint leaves
- icing sugar, for dusting
- 1 lime, zest only
Preheat the oven to 120C/100C Fan/Gas ½.
Line two baking trays with baking paper.
To make the meringues Tip the egg whites into a clean mixing bowl and season with a pinch of sea salt.
Beat the eggs with an electric hand whisk to stiff peaks.
Increase the speed and add the caster sugar, one spoonful at a time, beating in between each spoonful, for 7 –8 minutes until shiny and thick.
Sift the icing sugar and cornflour and fold in a third at a time until the mixture is smooth.
Use a tablespoon to gently coax out the mixture into a spiral round.
Bake for 1 hour and 15 minutes. Switch off the oven and allow to cool completely.
Whip the cream with the caster sugar until it forms soft peaks. Fold in the yoghurt and mix in the vanilla seeds.
Spoon the cream mixture over cooled meringue, decorate with dragon fruit and lychees. Grate over the lime zest, scatter with fresh mint leaves and a dusting of icing sugar.