The best Christmas Pavlova you’re ever likely to try. Go on, treat yourself… The Ultimate Three Peaks Manuka Honey Tropical Pavlova
- 4 egg whites, room temperature
- 225g caster sugar
- To decorate
- 300-400ml cream, whipped
- Kiwifruit (green & gold)
- Toasted coconut shavings
- Three Peaks Manuka Honey
Preheat oven to 120-130°C.
Draw a 20cm circle on 2 sheets of baking paper and place each on a baking tray with the marked circle tray-side-down.
Beat egg whites with a pinch of salt until stiff. Whisk in 4 teaspoons of the sugar. Whisk for a further 1 minute.
Gently fold in the remaining sugar, taking care not to knock out the air.
Spoon half the mixture onto each baking tray, and smooth into an even, round shape.
Bake for 2 hours, swapping trays onto higher/lower shelves, until the meringue turns light beige.
The meringue should peel easily from the baking paper once cooked. Turn the oven off and leave to cool.
Sandwich the meringue rounds (flat sides together), with three-quarters of the whipped cream. Spread the remaining whipped cream on top and decorate with the fresh fruit and toasted coconut.
Drizzle layered meringue cake with the honey to finish.