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Vibrant Tropical Pavlova Cake with Fresh Fruits

This delightful Colorful Layered Tropical Pavlova Cake features a crisp meringue shell layered with velvety whipped cream and topped with an array of fresh, vibrant tropical fruits. With a balance of sweet and tangy flavors, every bite is a tropical escape that’s both visually stunning and delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh pineapple
  • 1 cup diced ripe mango
  • 1 cup mixed berries strawberries, blueberries
  • Mint leaves for garnish

Method
 

  1. Preheat the oven to 225°F (110°C).
  2. In a clean, dry bowl, whip the egg whites until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, while continuing to whip until stiff peaks form and the mixture is glossy.
  4. Gently fold in the cornstarch and vinegar until just combined.
  5. Spread the meringue onto a parchment-lined baking sheet in a circle about 8 inches in diameter.
  6. Bake for 1 hour, then turn off the oven and let the pavlova cool completely in the oven.
  7. Once cooled, whip the cream with vanilla extract until soft peaks form.
  8. Carefully place the pavlova on a serving plate and spoon the whipped cream into the center.
  9. Top with the diced pineapple, mango, and mixed berries, arranging them beautifully.
  10. Garnish with fresh mint leaves for a pop of green and refreshing aroma.

Notes

Store the pavlova in a cool, dry place, and avoid refrigerating it to maintain its crispness. Serve immediately after assembly for best results.