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Mango and passionfruit eton mess smashed pavlovas recipe
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Prep Time:
65 minutes
Cook Time:
95 minutes
Total Time:
160 minutes
Irresistibly tasty mini Eton messes, a refreshing summer dessert for your holiday parties!
Ingredients:
  • 55g caster sugar
  • 125ml passionfruit
  • 185ml lime juice
  • 2 mangoes, peeled, pitted, cut into bite-size pieces
  • 4 kiwifruit, peeled, halved lengthways, thinly sliced crossways
  • 2 tsp finely grated lime rind
  • 500ml thickened cream
  • 6 extra-large Free Range Egg whites, room temperature
  • 330g caster sugar
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 0.60 gm sea salt flakes
  • 20.00 gm cornflour
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced) with a rack in the center. Line a 33cm x 45cm rimmed baking tray with baking paper.
  • Using a stand mixer with the whisk attachment, beat egg whites until foamy. Slowly add sugar, beat on medium-high speed for 10 mins until glossy peaks form. Mix in vinegar, vanilla, and salt. Lastly, sift cornflour over the meringue and gently fold in.
  • Dollop 8 generous spoonfuls of meringue onto the tray using a large metal spoon. Then, delicately spread the meringue into a smooth layer using an offset spatula or palette knife.
  • Bake the meringue at a reduced temperature of 105°C (85°C fan-forced) for 1 1/2 hours until the exterior is crisp but the inside is soft like marshmallow with a slight puff. Turn the oven off, crack the door open with a wooden spoon, and let the meringue cool inside for 30 minutes, then remove and cool completely.
  • Use a palette knife to gently loosen the pavlova from the baking paper. Place another baking tray over the pavlova and flip it over, removing the paper carefully. Flip the pavlova back onto the original tray and gently break it into large pieces.
  • In a saucepan, combine sugar and 1 cup (250ml) water over gentle heat, stirring until the sugar dissolves. Allow the mixture to gradually come to a boil, then remove from heat and let it cool completely.
  • Combine the passionfruit pulp and 1/2 cup (125ml) lime juice with the syrup. Pour the mixture into a 20cm square baking dish and freeze until icy around the edges, about 30 minutes.
  • With a large fork, gently incorporate the edges of the passionfruit mixture towards the center. Freeze the mixture, stirring every 20-30 minutes, for 1 1/2 hours or until completely frozen. Fluff up the frozen granita into delicate crystals using the fork. Cover and store in the freezer until ready to serve.
  • Combine the mangoes, kiwifruit, lime zest, and the remaining 1/4 cup (60ml) lime juice in a medium bowl, tossing gently.
  • Divide the pavlova into bite-sized pieces and assemble with the mango mixture and cream in dessert glasses. Top each glass with 1/3 cup of granita. Enjoy promptly.

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