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Individual pavlovas with passionfruit cream & mango
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Ingredients:
  • 3 mangoes, cheeks removed, peeled, thinly sliced crossways
  • 80ml (1/3 cup) passionfruit pulp (about 3 passionfruit)
  • 6 egg whites, at room temperature
  • 330g (1 1/2 cups) caster sugar
  • 15.00 gm cornflour, sifted
  • 10.60 gm fresh lemon juice
  • 300ml thin cream
  • 45g (1/4 cup) icing sugar, sifted
  • 250ml (1 cup) passionfruit pulp (about 10 passionfruit)
  • 250g mascarpone
Instructions:
  • Preheat your oven to 110°C and position two oven shelves, one at the lowest position and one in the center. Line 2 large baking trays with non-stick baking paper, then trace six 10cm circles on each sheet and place them pencil-side down on the trays.
  • In a clean, large glass bowl, whisk egg whites with an electric mixer until soft peaks form. Gradually add sugar, then gently fold in cornflour, lemon juice, and vanilla essence using a large metal spoon.
  • Distribute the meringue evenly over the marked circles and use the back of a spoon to spread it quickly, making hollows in the centers. Bake in a preheated oven for 1 1/4 hours, rotating trays halfway through. Meringues should remain pale and have a crispy exterior with a soft, marshmallow-like interior. Let them cool in the turned-off oven.
  • For the passionfruit cream, whip the cream and icing sugar in a medium bowl with electric beaters until it forms stiff peaks. Push the passionfruit pulp through a sieve into the bowl, discard the seeds. Lastly, gently fold in the mascarpone and passionfruit with a metal spoon.
  • Spread the luscious passionfruit cream on top of each meringue, add juicy mango slices, and then drizzle with the tantalizing passionfruit pulp.

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