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Pavlova with Passion Fruit and Mango

Pavlova with Passion Fruit and Mango

Prep time: 90 minServes: 8

Pairs with

The tropical fruit's acidity and the meringue's sweetness create a brilliant finish with Moscato d'Asti, Coteaux du Layon or Champagne demi-sec.

Ingredients

  • Meringue:
  • 6 egg whites
  • 300 g sugar
  • 1 tsp white wine vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla paste
  • Topping:
  • 400 ml whipping cream
  • 2 tbsp icing sugar
  • 2 ripe mangoes, diced
  • 6 passion fruits
  • Fresh mint

Method

  1. 1Preheat the oven to 150 °C. Whisk the egg whites to soft peaks. Add the sugar one spoonful at a time while whisking until glossy and firm. Fold in vinegar, cornflour and vanilla.
  2. 2Shape into a round about 25 cm on baking paper. Reduce to 120 °C and bake for 1 hour. Turn off the oven and let cool completely inside.
  3. 3Whip the cream with icing sugar. Spread on top of the pavlova. Scatter with mango and passion fruit. Garnish with mint.