Description
A delightful dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruits, specifically mango and passionfruit.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 ripe mango, peeled and sliced
- 2–3 passionfruits, halved and pulp scooped out
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, drawing a 9-inch circle as a guide.
- Beat the egg whites in a clean mixing bowl until soft peaks form, then gradually add sugar until glossy and stiff peaks form. Fold in vinegar, cornstarch, and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, shaping it into a high-edged circle with a dip in the center. Bake for about 1 hour and 15 minutes, then let it cool in the oven.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the pavlova is cool, transfer it to a serving plate, fill the center with whipped cream, and top with mango slices and passionfruit pulp. Garnish with mint leaves.
Notes
- Ensure mixing bowl and beaters are clean and dry.
- Add sugar gradually to stabilize the meringue.
- Let the pavlova cool in the oven to prevent cracking.
- Store meringue separately from toppings for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mango, Passionfruit, Pavlova, Dessert, Gluten Free