Mini Mango & Passionfruit Pavlovas
Light and luscious that captures the spirit of spring in every bite
Serves: 4 – 6
Preparation time: 25 minutes
Cooking time: 1 hour
Ingredients:
For the Mini Pavlovas:
- 4 large egg whites (room temperature)
- 200g (1 cup) castor sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornflour
- ½ tsp vanilla essence
For the Topping:
- 1 large ripe mango, peeled and sliced
- 1 cup passionfruit pulp
- 1 cup cream, whipped
- Edible flower
- Fresh berries
How To Make Mini Mango & Passionfruit Pavlovas
- Preheat your oven to 120°C.
- Line a baking tray with baking paper.
- In a clean, dry bowl, whisk egg whites until soft peaks form.
- Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition until glossy, stiff peaks form and the sugar is fully dissolved.
- Gently fold in vinegar, cornstarch, and vanilla essence.
- Spoon or pipe 6 small meringue nests onto the baking tray, creating a slight dip in the center for the filling.
- Bake for 1 hour, then turn off the oven and leave the pavlovas inside to cool completely with the door slightly open.
- Place each pavlova on a serving plate.
- Spoon whipped cream into the centre of each.
- Top with sliced mango and a drizzle of passionfruit pulp.
- Garnish with fresh berries & edible flowers.