|Preparation||Resting||Cooking||Start to finish|
|1 hour 19 min.||30 min.||45 min.||2 hours 34 min.|
|1||Place a sheet of cooking parchment (or a silicon sheet) on a baking sheet and stand a dessert ring 24 cm (10 inches ) in diameter on top.|
Melt 10 g butter and brush this over the "base" inside the ring.
|2||Sprinkle caster sugar over the melted butter.|
|3||Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.|
|4||Put the ring back into place.|
This will give us a meringue that is lightly caramelized on the outside.
Preheat the oven to 300°F (150°C).
|5||Beat 60 g egg white to the stiff peak stage, then fold in 100 g caster sugar to make the meringue.|
|6||Pipe a spiral to cover the base inside the ring using a forcing bag.|
|7||Then pipe a circle around the edge to form the side of the pavlova.|
|8||Bake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in the centre.|
|9||Meanwhile, peel 4 kiwis and dice small.|
|10||Do the same thing with ½ pineapple.|
Peel 1 banana and slice.
|11||Mix the diced fruit together, add 4 tablespoons Sugar syrup and the juice of ½ lime. Mix well.|
|12||Take the meringue out of the oven as soon as it is ready and leave to cool (this is important, otherwise it is likely to break).|
|13||Slip a knife all around the inside of the ring.|
|14||Remove the ring and stand the pavlova on the serving plate.|
|15||Assemble the pavlova: spread a layer of cream in the meringue shell.|
|16||Top with the diced fruit.|