This summer time Mango and Passion Fruit Pavlova recipe is really simple to make, tastes yummy and looks really impressive when served.
For this recipe we've put together a few steps to walk you through making a meringue and getting the all important stiff peaks. If you need some visual aids we have included a video demonstration below.
To bake the meringue we suggest baking low and slow for about an hour and with the oven at 140°C.
Our Mango Pavlova recipe is not vegan as we're using double cream for the topping but if you wanted to you could add chick peas to the ingredients list and make the meringue with the aquafaba (water from the chick pea can). Make sure you chill it in the fridge beforehand and add an extra 30 minutes to the meringue baking time.
Preheat the oven to 140ºC (120°C fan, gas mark 1). Line 2 baking sheets with baking parchment and draw a 20cm diameter circle onto one and a 15cm circle on the other.
Whisk the egg whites until they form stiff peaks. Slowly whisk in the caster sugar until the mixture is thick and glossy. Fold in the cornflour, lemon juice and zest.
Spoon the meringue onto the circles on the baking parchment.
Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight.
Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.
To assemble the pavlova, whip the cream until thick and top the meringue. Add the sliced fruit then place the smaller meringue on top. Decorate with mint leaves and serve immediately.
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