Bring home the bakeoff! Tropical fruit pavlova

've dedicated this recipe to my mum, who has to be the best pavlova maker in the world. She makes the gooiest, fluffiest meringue ever, and she isn't one to faff about – she adds nothing but egg whites and sugar and lets the oven do the work.




Serves 10-12


5 egg whites


285g (10oz) sugar


600ml (20fl oz) double cream


5 kiwi fruits, peeled and sliced


200g (7oz) raspberries


200g (7oz) strawberries, hulled and halved


200g (7oz) blueberries

½ a mango, flesh diced into 1cm (½in) cubes


3 passion fruit, pulp only


Icing sugar to dust (optional)

Preheat the oven to 180°C/fan 160°C/gas 4. Line a baking sheet with baking paper. Using a piece of A4 paper as a template, draw a rectangle on the baking paper.


This will be the size of your meringue. To make the meringue, place the egg whites in a large, metal mixing bowl and whisk to stiff peaks using a hand-held electric mixer.


Continue whisking on a medium speed and add the sugar a tablespoon at a time, whisking for 5 seconds or so after each addition and resisting the temptation to hurry the process.


Once the sugar is well incorporated, your meringue should be stiff and very glossy.


Spoon two-thirds of the meringue onto the baking paper and spread into the A4 shape. Put the remaining meringue in a piping bag with a large star nozzle and pipe little peaks all the way round the edge of the meringue.


Place the meringue in the oven and immediately reduce the temperature to 130°C/fan 110°C/gas ½. Bake for 75 minutes, then turn off the oven but leave the meringue inside for at least 2 hours, or preferably overnight, with the door slightly ajar.

To make the topping, whisk the cream to soft, floppy peaks and spoon over the meringue. I only do this minutes before serving so that the meringue stays crispy and chewy.


Place the prepared fruits on top, dribbling the pulp of the passion fruit over last. Finish with a sifting of icing sugar, if you like.