Tom Kerridge's Mango and Passion Fruit Pavlovas

Ingredients

• Pavlova
• 4 large egg whites
• 250 g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• Mango Cream
• 400 ml double cream
• 1 vanilla pod, seeds scraped
• 1/2 tsp ground cardamom
• 3 tbsp caster sugar
• 300 ml greek yoghurt
• 150 g canned mango pulp
• Fruit Topping
• 2 ripe mangoes, deseeded and diced
• 3 large passion fruits
• 4 tbsp toasted coconut flakes to garnish
• 2 tbsp finely chopped pistachios to garnish

Instructions

1. 1

   Preheat the oven to 100°C fan.

2. 2

   Put the egg whites into a clean bowl (or a stand mixer) and whisk on full speed until they form soft peaks. Then start adding the caster sugar one spoonful at a time, whisking well after each addition. When all the sugar has been incorporated and the mixture is glossy and thick, add the cornflour and vinegar. Continue to whisk for another minute to combine.

3. 3

   Next take two large oven trays and line each with greaseproof paper. On each piece of paper, draw 3 circles, each 9cm across, then secure the paper to the trays with a little of the meringue mix. Spoon the rest of the mixture into a piping bag fitted with a 16mm round nozzle.

4. 4

   You are now going to make the meringue nests one at a time. Begin by piping the meringue mix within one of the drawn circles to create a base layer, starting in the centre of the circle and piping gradually outwards. This will form the base of the nest.

5. 5

   Next pipe additional circles around the outer edge of your base to build up the ‘wall’ of the meringue nest. You’ll need three or four layers to create enough height to achieve a nest shape. If the meringue begins to fall inwards, just take a spoon and run it gently around the inside to nudge it back into shape. Repeat for the remaining meringue nests then put them into the oven for 1.5 hours on the middle and lower shelves.

6. 6

   Meanwhile beat the cream, vanilla, ground cardamom and sugar together in a clean bowl until the mixture forms soft peaks. Fold through the yoghurt and stir well. Lastly fold through the mango pulp to create a ripple effect. Cover the bowl and put in the fridge until needed.

7. 7

   When the meringues are cooked, remove from the oven and leave to cool for up to 15 minutes. In a bowl mix together the diced mango and the flesh and seeds from the passion fruits.

8. 8

   When you are ready to serve, spoon some of the cream into each meringue nests and carefully place them onto your serving plates. Then finish each one with the mango and passion fruit topping and a sprinkling of toasted coconut flakes and chopped pistachios.