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Green and gold pavlova
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Prep Time:
210 minutes
Cook Time:
90 minutes
Total Time:
300 minutes
Celebrate Australia Day with a second helping of pavlova - light, fruity, and oh so patriotic! -Matt Preston
Ingredients:
  • 6 egg whites, at room temperature
  • 1.25 gm cream of tartar
  • 315g (1 1/2 cups) caster sugar
  • 4.40 gm vanilla extract
  • 185ml (3/4 cup) thickened cream
  • 185ml (3/4 cup) thick Greek-style yoghurt
  • 1 mango, peeled, thinly sliced
  • 2 kiwifruit, peeled, thinly sliced
  • 2 passionfruit, halved
  • White chocolate curls, to decorate
Instructions:
  • Preheat the oven to 150C/130C fan forced. Line a large baking tray with parchment paper, draw a 22cm circle on the paper, and place it pencil-side down.
  • In a clean, dry bowl, use electric beaters to whip the egg white and cream of tartar until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, while beating continuously until the sugar dissolves and the mixture becomes thick and glossy. Mix in the vanilla extract.
  • Transfer the mixture into the circle on the prepared tray and sculpt the meringue's sides with a flat-bladed knife to create furrows. Bake for 10 minutes.
  • Lower the oven temperature to 110C/90C fan forced. Bake for an additional 1 hour and 20 minutes until the meringue is crisp and dry. Turn off the oven and allow the meringue to cool completely inside with the door closed.
  • Whisk the cream with a balloon whisk until stiff peaks form in a bowl. Gently fold in the yogurt. Spread the creamy mixture over the pavlova. Arrange the mango and kiwifruit on top. Drizzle with passionfruit pulp and sprinkle with chocolate curls for a decadent finish.

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