Description
This Mango Passionfruit Pavlova is a delightful dessert featuring a crisp meringue shell with a soft marshmallow-like center, topped with fluffy whipped cream and fresh tropical fruits. The combination of sweet mango and tangy passionfruit creates a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
Meringue
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Topping
- 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
- Prepare the oven and baking sheet: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper to use as a guide for shaping the pavlova.
- Make the meringue: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in the white vinegar, cornstarch, and vanilla extract to stabilize the meringue.
- Shape and bake the meringue: Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with high edges and a slight dip in the center to hold the toppings. Bake for about 1 hour and 15 minutes. Once baked, turn off the oven and let the pavlova cool completely inside the oven to prevent cracking.
- Prepare the whipped cream: In a cold mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Keep chilled until ready to use.
- Assemble the pavlova: Once the pavlova is completely cooled, carefully transfer it to a serving plate. Fill the center with the whipped cream, then top with the sliced mango and passionfruit pulp. Garnish with fresh mint leaves for a pop of color and freshness.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Cooling the pavlova in the oven helps prevent cracks on the surface.
- The meringue can be made a day in advance and stored in an airtight container to maintain crispness.
- Use fresh, ripe mango and passionfruit for optimal flavor and texture.
- For a different twist, you can substitute passionfruit with other berries or citrus fruits.
