1 hr 40
By Torie True
This recipe takes a traditional British dessert and gives it an Indian makeover with cardamom-flavoured Chantilly cream and fresh mango, kiwi, pomegranate and mint. It makes a lovely alternative to the berry version and is very statuesque, as a pavlova should be. I tend to make one large pavlova, but you can make 4-6 smaller meringue nests if you want to have individual servings.