mango + passionfruit pavlova

Updated: Sep 4, 2019


8 egg whites

1 teaspoon vanilla extract

2 cups sugar

1 teaspoon vinegar

1/2 teaspoon cream of tartar

2 teaspoons cornflour

2 mangoes

4 passion fruit

500ml thickened cream


preheat oven to 160 degrees

separate eggs being cautious not to get any yolk into the whites, add to the mixer with cream of tartar and beat until soft peaks form

slowly add 1 1/2 cups of the sugar tablespoon by tablespoon to the egg whites making sure every addition is incorporated fully before the next, this should take around 5 minutes roughly. add the vinegar and cornflour while the mixer is still running

onto a lined baking tray spoon the fluffy meringue mixture into a circular shape and flatten slightly with a spatula

turn oven down to 120 degrees and bake for 1 hour and 20 mins

once the meringue has completely cooled, whip the cream with 1/2 cup of remaining sugar and a teaspoon of vanilla extract

spoon the cream onto the meringue and gently cover the surface with a spatula (it may potentially collapse at some point, this is fine, its character right?)

decorate the pavlova with thinly sliced mango and fresh passion fruit