Mango and passionfruit pavlova
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
105
MINUTES
CUISINE
Australian
COURSE
Baking
Method
Preheat the oven to 130°C. Cut a square of parchment to fit your baking tray then cut this in two. Lightly grease.
Put egg whites and salt into a very clean mixing bowl. Whisk lightly until the colour begins to change.
Add half of the caster sugar and whisk until stiff peaks form.
Turn the speed on the mixer down and add the rest of the sugar a tablespoon at a time.
Add cornflour and gently beat, add vinegar and gently beat again.
Scoop the mixture onto the prepared baking tray and make an indentation in the centre and swirl the edges.
Cook in a preheated oven for 15 minutes at 130°C. Then reduce the heat to 120°C. Cook for 1 and a half to 2 hours depending on your oven. If you have a glass door you can watch carefully so it does not get too brown — but do not open the oven.
When the meringue is done it should slide off the baking tray onto a plate. You can then pull the paper gently out from underneath on both sides, because it is cut in two it should pull away easier.
Once the meringue is completely cooled, top with the whipped cream. Toss the mango slivers in the passionfruit seeds. Spread this on top of the cream and sprinkle with the almonds.
Ingredients
For the meringue:
6 egg whites, at room temperature
1 tsp sea salt
310g caster sugar
2 tsp cornflour
2 tsp white malt vinegar
For the filling:
400ml cream, whipped to stiff peaks
1 ripe mango, cut into slivers with a potato peeler
2 passion fruit, cut in half and seeds removed
small handful of slivered almonds
Method
Preheat the oven to 130°C. Cut a square of parchment to fit your baking tray then cut this in two. Lightly grease.
Put egg whites and salt into a very clean mixing bowl. Whisk lightly until the colour begins to change.
Add half of the caster sugar and whisk until stiff peaks form.
Turn the speed on the mixer down and add the rest of the sugar a tablespoon at a time.
Add cornflour and gently beat, add vinegar and gently beat again.
Scoop the mixture onto the prepared baking tray and make an indentation in the centre and swirl the edges.
Cook in a preheated oven for 15 minutes at 130°C. Then reduce the heat to 120°C. Cook for 1 and a half to 2 hours depending on your oven. If you have a glass door you can watch carefully so it does not get too brown — but do not open the oven.
When the meringue is done it should slide off the baking tray onto a plate. You can then pull the paper gently out from underneath on both sides, because it is cut in two it should pull away easier.
Once the meringue is completely cooled, top with the whipped cream. Toss the mango slivers in the passionfruit seeds. Spread this on top of the cream and sprinkle with the almonds.
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