Dessert: Australia – Pavlova with Passion Fruit, Banana & Shredded Coconut

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

4 large egg whites
1 cup (200 g) superfine sugar
1 tsp white vinegar
1 tsp cornstarch
1 cup (240 ml) heavy cream
1 tbsp powdered sugar
2 ripe bananas, sliced
4–6 passion fruits, pulp and seeds
1 / 2 cup (40 g) shredded coconut, toasted

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide.
2. Whisk egg whites to soft peaks, then gradually add sugar until glossy and stiff; fold in vinegar and cornstarch gently.
3. Pile meringue onto the circle, shaping a slight well in the center; bake 1–1¼ hours until dry; turn off oven and cool inside with door ajar.
4. Whip cream with powdered sugar to soft peaks. Toast shredded coconut in a dry skillet until golden.
5. Just before serving, top cooled pavlova with whipped cream, arrange banana slices, spoon over passion fruit pulp, and sprinkle toasted coconut.