Mango and Passion Fruit Pavlova Recipe

Ingredients

• 6 large eggs whites (room temperature)
• 300 g caster sugar (superfine)
• 1 tsp fresh lemon juice (or white vinegar)
• 10 g cornflour (corn starch)
• 300 ml double cream (heavy cream) (cold)
• 40 g powdered icing sugar (confectioners’ sugar)
• 1 lime zest
• 240 ml crème fraîche
• 2 fresh mangoes (peeled and sliced thinly)
• 70 g passion fruit juice, pulp and seeds (equivalent of 3 passion fruits)
• lime zest (optional) (optional)
• mint leaves (optional)

Instructions

1. 1

   --- Meringue ---

2. 2

   Preheat the oven to 140°C (284°F). Line two baking trays with parchment paper and trace a 26cm (10 inches) in diameter circle on each piece of paper. (This circle should be smaller than the plate or cake stand that you're serving your pavlova on.) Turn the parchment paper over so that the pen/pencil line is underneath.

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).

4. 4

   Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes.

5. 5

   Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes.

6. 6

   Evenly divide the meringue mixture onto your lined baking trays into the circles that you've drawn. Spread out the meringue with a back of a spoon or spatula to create two meringue discs.

7. 7

   Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 1/2 hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely.

8. 8

   --- Lime Whipped Cream ---

9. 9

   Add the cream, icing sugar, and lime zest into a bowl and whip until soft peaks form. Add the crème fraîche and fold it through with a rubber spatula until just combined.

10. 10

    --- To Assemble ---

11. 11

    Place one meringue disc onto your chosen serving plate. Dollop half the lime whipped cream over the top and carefully spread it out evenly. Then spoon half the passion fruit pulp over the cream.Place the remaining meringue layer onto the passion fruit cream. Dollop and evenly spread the remaining cream onto the meringue. Decorate with mango slices and the remaining passion fruit.Optional- add more lime zest and some mint leaves as garnish. Serve immediately and enjoy.