Mango and passion fruit pavlova

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Crisp, light shell envelops chewy marshmallow. Topped with softly whipped cream swirled with mango purée, it proudly carries chunks of sweet mango, sharp raspberries and aromatic juices of the passion fruit. This is my ultimate pavlova for the summer because anyone that has experienced a British summer, knows anything that evokes memories of sunshine is very welcome indeed.

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It is a simple yet very effective desert that can be made in advance and with a minimal assembly required just before serving, it is perfect for when you are entertaining. And although the pavlova could be topped with any fruit, this particular combination of tropical flavours and aromas works really well here.

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I like my pavlova to be crisp on the outside and chewy on the inside. I achieve this by adding vinegar and corn starch to my meringue mix and by allowing the pavlova to cool down completely in the oven before removing it. And because I like it to have a decent depth, I tend to shape it with much taller sides and to create as many scraggly bits as possible. That is my preference and I expect you will have your one of your own too. Important thing to mention here, the given quantities create a sizeable desert – but I find this is never a problem. Here is the recipe.

Ingredients:

  • 210 grams of egg whites
  • 350 grams of caster sugar
  • 4 tsp of corn starch
  • 4 tsp of white vinegar
  • 300 ml of whipping cream
  • 3 ripe mangoes
  • 6 passion fruits
  • 100 grams of raspberries
  • mint leaves for decoration

 

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Preheat the oven to 140°C.Trace a plate around onto a parchment paper and line a baking sheet with it. Set aside.

In a clean bowl whist the egg whites until soft peaks form. Continue whisking and gradually add the sugar whilst still whisking. Once the mixture turns glossy and you no longer can feel sugar grains in the mixture, add the corn starch and vinegar and whisk for few more minutes.

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Shape the mixture onto the prepared sheet and bake for 1 hour and 30 minutes. Do not open the door but leave the meringue to cool down completely in the oven.

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Once the meringue is cooled, start on the filling. In a large bowl whisk the whipping cream until almost stiff peaks. Prepare mangos by removing the flesh and reserving one of the mangos as decoration. Purée the rest and add 3/4 of it to the shipped cream, swirling it in gently. It will loosen in texture making it beautifully soft. Pile the mango cream onto the meringue.

IMG_3819 Drizzle the remaining purée and top it with the mango chunks. Rip the raspberries into chunks and place in between the mango pieces.

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Slice the passion fruits in half and scoop out the juices and seeds over the pavlova. Add mint leaves, sliced or ripped. I prefer them ripped to add to the irregularity of the pavlova.

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Place the assembled pavlova in the refrigerator for 30 minutes or so to allow the cream to set slightly. Serve it in wedges and admire the shining beauty – perfect balance of textures, flavours and aromas. Enjoy x

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