Mango Passionfruit Pavlova
A towering Antipodean meringue: crisp on the outside, cloud-like within, piled with whipped cream, mango slices, and the vivid tang of fresh passionfruit.
🛒 Ingredients
- 6 egg whites, at room temperature
- 300g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 500ml heavy cream, cold
- 2 tbsp icing sugar
- 2 ripe mangoes, sliced
- 4 passionfruit, pulp scooped
- handful toasted coconut flakes
👨🍳 Method
- 1
Beat egg whites with a pinch of salt until foamy. Gradually add caster sugar, a spoonful at a time, until stiff, glossy peaks form.
- 2
Fold in cornflour, vinegar, and vanilla.
- 3
Pile onto a parchment-lined tray; shape into a 25cm round with swooped edges.
- 4
Bake at 130°C for 1.5 hours. Turn oven off; leave inside for 1 more hour.
- 5
Cool completely before moving.
- 6
Whip cream with icing sugar to soft peaks.
- 7
Pile cream on pavlova center. Arrange mango slices.
- 8
Spoon passionfruit pulp over everything. Scatter coconut flakes.
💡 Chef's Tips
- →Not a single drop of yolk can touch the whites — fat prevents them from whipping.
- →Cooling in the oven prevents the meringue cracking from a temperature shock.
- →Top with cream only when ready to serve — it goes soggy quickly.
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