Mango & Passion Fruit Pavlova

Updated at: Thu, 17 Aug 2023 06:02:05 GMT

Step 1

It’s best to make the pavlova at night so it can chill overnight.

Step 2

Preheat the oven to 350°F.

Step 3

Using an electronic mixture, beat the egg white on a low to medium speed for three minutes until the egg white becomes soft peaks, then increase your speed to medium to high. Add 1 ½ tbsp sugar at a time and beat the egg white for 40 seconds then add sugar again and keep repeating this process until all the sugar is dissolved and the meringue comes to stiff peaks.

Step 4

Add lemon juice, vanilla extract, cornstarch and mix everything well with the meringue.

Step 5

In a baking pan place a parchment paper and draw a circle using a round 9 inch baking pan.

Step 6

Inside the circle place the pavlova mixture and shape it however you like (I like to create a small puddle in the middle so it’s easier to add the fillings).

Step 7

Place the pavlova in the oven and immediately reduce the oven temperature to 230°F. Bake the pavlova for about 90 minutes to 2 hours until it’s dry to the touch. If the pavlova shape is smaller it would take less time. Do not open the oven door while it’s baked.

Step 8

Once pavlova is done, crack the oven and let it rest inside the oven for up to 4 hours or overnight.

Step 9

In a bowl whisk some heavy cream with powdered sugar and vanilla extract. Leave it in the refrigerator until used.

Step 10

Peel three large mangoes. Thinly slice two mangoes to decorate on top. Slice the third mango and blend with 20g of granulated sugar into a puree. Sieve the puree.

Step 11

Cut five passion fruits for the toppings.

Step 12

After pavlova is rested, place it on a serving plate. Place half of the whipped cream on top of the pavlova, then place a thin layer of the mango puree on top, (save 2 tbsp puree for later). Place another layer of the heavy cream. Arrange the sliced mango however you like, and brush the rest of the mango puree on top of the mangoes. Place a layer of passion fruit pulps on top and garnish with some mint leaves. Serve it fresh and enjoy.

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