Mango and Passion Fruit Pavlova Recipe
A summery take on this Australian Classic. Layers of crisp meringue with a soft interior, come together with lime whipped crème fraîche cream, juicy mangoes and passion fruit pulp for the ultimate light dessert.
Servings: 12 servings
Calories: 272kcal
Ingredients
Meringue
- 6 large eggs whites room temperature
- 300 g caster sugar (superfine)
- 1 teaspoon fresh lemon juice or white vinegar
- 10 g cornflour (corn starch)
Lime Whipped Cream
- 300 ml double cream (heavy cream) cold
- 40 g powdered icing sugar (confectioners’ sugar)
- 1 lime zest
- 240 ml crème fraîche
To Decorate
- 2 fresh mangoes peeled and sliced thinly
- 70 g passion fruit juice, pulp and seeds equivalent of 3 passion fruits
- lime zest (optional) optional
- mint leaves (optional)
Instructions
Meringue
- Preheat the oven to 140°C (284°F). Line two baking trays with parchment paper and trace a 26cm (10 inches) in diameter circle on each piece of paper. (This circle should be smaller than the plate or cake stand that you're serving your pavlova on.) Turn the parchment paper over so that the pen/pencil line is underneath.
- In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).
- Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes.
- Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes.
- Evenly divide the meringue mixture onto your lined baking trays into the circles that you've drawn. Spread out the meringue with a back of a spoon or spatula to create two meringue discs.
- Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely.
Lime Whipped Cream
- Add the cream, icing sugar, and lime zest into a bowl and whip until soft peaks form. Add the crème fraîche and fold it through with a rubber spatula until just combined.
To Assemble
- Place one meringue disc onto your chosen serving plate. Dollop half the lime whipped cream over the top and carefully spread it out evenly. Then spoon half the passion fruit pulp over the cream.Place the remaining meringue layer onto the passion fruit cream. Dollop and evenly spread the remaining cream onto the meringue. Decorate with mango slices and the remaining passion fruit.Optional- add more lime zest and some mint leaves as garnish. Serve immediately and enjoy.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: The meringue base can be made a couple of days beforehand and stored in an airtight container or wrapped several times in cling wrap. Don’t refrigerate. It can be left out at room temperature. Only decorate with your cream, coulis, or fruit just before serving.
To freeze: Yes, meringue can be frozen. Freeze on the baking tray and then once hard, store in a freezer-safe container or zip lock bag for up to 3 months. Thaw at room temperature making sure they do not come into contact with any moisture.
TIP 1: Use a dry, clean bowl and whisk attachment to whip the meringue in.
TIP 2: Initially, whip egg whites on medium-low rather than high speed. This helps create more stability in the meringue.
Tip 3: Check oven temperature. Don't forget to turn the oven temperature down as soon as the meringue goes in.
TIP 4: Don't open the oven door whilst the pavlova bakes or cools.
Tip 5: Caster sugar is preferable to granulated sugar as it dissolves much quicker into the egg whites. To make your own caster sugar, place granulated sugar into the canister of a food processor, blender, or spice grinder. (If using a large food processor, ensure enough sugar to cover the blades.) Then pulse a couple of times until the sugar resembles fine sand. Ensure that you don’t pulse too much otherwise, you’ll turn your sugar into confectioners’ sugar.
Nutrition
Calories: 272kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 158mg | Fiber: 1g | Sugar: 35g | Vitamin A: 941IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 0.3mg