Passionfruit and Mango Pavlova

Name: Passionfruit and Mango Pavlova
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 8–10
Cuisine: Australian
Ingredients: 2 teaspoons cornflour (cornstarch); ½ teaspoon natural vanilla extract; 1 teaspoon white wine vinegar; 250 g (9 oz) caster (superfine) sugar; 3 tablespoons mascarpone cheese; 300 ml (10½ fl oz) thin (pouring/whipping) cream, well chilled; 1 ripe mango; 2–3 passionfruit; 4 egg whites, at room temperature

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
55 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

Nothing goes better with this sweet dream than the tartness and crunch passionfruit and the smooth touch of mango!

Ingredients

For the meringue:

4 egg whites, at room temperature
250 g (9 oz) caster (superfine) sugar

Oceania
New Zealand
Australia
Dessert
Gluten-free
Vegetarian

Method

MAKE THE MERINGUE. Preheat the oven to 180°C (350°F/Gas 4). Beat the egg whites to soft peaks with an electric beater, then gradually incorporate the caster sugar.

ONCE THE SUGAR HAS COMPLETELY DISSOLVED AND THE MERINGUE IS SMOOTH AND GLOSSY, ADD THE VINEGAR, VANILLA