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Tropical pavlova layer cake

Tropical pavlova layer cake

8
Points®
Total Time
2 hr 15 min
Prep
30 min
Cook
1 hr 15 min
Serves
12
Difficulty
Easy
A pavlova always makes a grand centerpiece—and even more so when you turn it into a multi-tiered "cake." Between layers of baked meringue, a creamy yogurt filling anchors loads of mango, pineapple, and kiwi. You can sub in any fruit you love, allowing the season to guide you. Try mixed berries in the spring, or peaches, plums, and cherries in the summer. For the loftiest egg whites, make sure they're at room temperature. If you forget to remove them from the fridge ahead of time, simply place whole eggs in a bowl of warm water for about 5 minutes before separating. The cake doesn't cut neatly, but you can get distinct slices if you use a sharp serrated knife.

Ingredients

Egg whites

6 large, at room temperature

Kosher salt

¼ tsp

Cream of tartar

1 tsp

Vanilla extract

1 tsp

Sugar

1¼ cup(s)

Cornstarch

2½ Tbsp

Fat free whipped topping

2 cup(s)

Plain fat free Greek yogurt

1⅓ cup(s)

Pineapple

3 cup(s), cubed

Mango

3 cup(s), chopped

Kiwifruit

5 medium, peeled, halved lengthwise, and thinly sliced

Unsweetened coconut flakes

¼ cup(s), large

Instructions

  1. Arrange racks in upper and lower third of oven; preheat oven to 250°F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, using an electric mixer, beat egg whites and salt at medium-high speed until foamy, about 1 minute. Add cream of tartar and beat at until soft peaks form, about 2 minutes. Reduce speed to low; beat in vanilla. In a medium bowl, whisk sugar and cornstarch. Increase speed to medium-high; gradually beat sugar mixture into egg whites until stiff, glossy peaks form, 3 to 5 minutes.
  3. Spoon one-third of egg white mixture into center of 1 prepared sheet pan; spread to form an 8-inch circle. Repeat process twice more on other prepared sheet pan, forming circles in opposite corners so they fit on pan. Bake until dry to the touch, about 1 hour and 15 minutes. Turn oven off. Leave pans in closed oven 30 minutes.
  4. Meanwhile, in a medium bowl, combine whipped topping and yogurt. In a large bowl, combine pineapple, mango, and kiwis. Remove meringue from oven. On a cake plate or platter, arrange 1 meringue layer. Spread one-third of yogurt mixture over meringue and top with one-third of fruit. Repeat twice. Sprinkle coconut over top.
  5. Serving size: 1 slice

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