Pavlova with Mango and Passionfruit
If you are looking for a fantastic dessert that you can prepare for the whole family, this passionfruit and mango pavlova is ideal. It is light, fluffy and fruity. Mango and passionfruit are a perfect pair and when combined with some fresh cream, they make this pavlova a real treat.
Recipe Tester Feedback: "It worked first time! I love pavlova with its crispy outside and its soft fluffy inside. Perfect with whipped cream and fruit." - Shannah
No: Gluten / Nuts
Contains: Dairy / Egg
*Variations: Can be made without Dairy
Preparation Time 15 minutes
Cooking Time 1 hour
Cannot be frozen
- egg whites - 4
- cream of tartar - 1/2 tsp
- caster sugar - 200g
- apple cider vinegar - 1/2 tsp
- cornflour - 1 Tbsp
- vanilla - 1/2 tsp, extract
- To serve:
- mango - 1, peeled and sliced
- passionfruit - 4, flesh only
- cream - whipped, to serve (*omit for DF)
- Preheat the oven to 150C. Line a round baking tray with baking paper.
- Insert the whisk attachment. Add the egg whites (4) and cream of tartar (1/2 tsp) to the bowl. Program 4 minutes / 37C / Speed 3.5.
- Program again 3 minutes / 37C / Speed 3 while adding the caster sugar (200g) in small teaspoons through the lid. Wait at least 10 seconds in between adding teaspoons of the sugar. Scrape down sides gently.
- Add the vinegar (1/2 tsp), cornflour (1 Tbsp) and vanilla (1/2 tsp) to the bowl. Program 1 minute / Speed 3.
- Spread the mixture over the baking tray and form a little mountain with a spoon. It should be nice and round and can have a little indent at the top for the filling later on.
- Bake in the oven for 1 hour, keeping an eye on it to make sure it does not burn. You may need to reduce the temperature if you have a hot oven. Then switch off the oven and leave in there for at least 1 more hour.
- Meanwhile, peel and slice the mango (1) and scrape out the flesh from the passionfruit (4).
- When the meringue has cooled, decorate it with the mango pieces and passionfruit flesh and serve with fresh cream immediately.