With so many beautiful summer and tropical fruits around at the moment I hope you are all indulging in them while you can. I seem to be eating my fair share of mangoes, strawberries, blueberries and raspberries and I am exciteed to see passionfruit available now too. So I couldn’t help myself the other day when needing a dessert for a dinner party to make a Pavlova topped with lucious cream and fresh fruit. Also, I thought this recipe might be useful for those wanting to make a traditional Australia Day dessert. This post is a part of the January Sweet Adventures Tropical Paradise Blog Hop so check out other bloggers recipes at the end of the post.
Mango Passionfruit Pavlova Recipe
————————————————–
6 egg whites
1 1/2 cups (300g) caster sugar
2 tsp white vinegar
1 tbsp cornflour
400ml cream
3 tbsp caster sugar
1 tsp vanilla extract
1 mango, cubed
1 punnet strawberries, destemmed and halved
2 passionfruit
Preheat oven to 120 degrees celsius and line a baking sheet with baking paper.
Beat egg whites with electric beaters or a mixmaster in a clean dry bowl until soft peaks form. Add sugar 1 tbsp at a time while beating until the meringue becomes thick and glossy. Rub a bit of the meringue between your fingers and if it is still gritty from the sugar, continue mixing until all the sugar is dissolved. Mix the vinegar and corn flour in a small bowl and gently fold through the egg whites.
Use a spatula to spread out your meringue mix on your baking paper to a 20cm circle. Bake in your oven for 1 1/2 hours, until the pavlova is crisp. Turn off your oven and leave the pavlova in the oven until completely cool with the door ajar.
Whip your cream and mix through the extra sugar and vanilla. Gently remove the baking paper from your pavlova and transfer to a serving plate. Top with cream and fruit and serve immediately.
Serves 8.
