Mango Passionfruit Pavlova

🧂 Ingredients

• 6 large egg whites

  room temperature
• ½ teaspoon cream of tartar
• 275 g granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• 200 g whipping cream

  cold
• ½ teaspoon vanilla extract
• 2 fresh mangoes

  cubed
• 4 tablespoons passionfruit purée

Instructions

• 1 Preheat oven to 250°F and line a baking sheet with parchment paper. Set aside.
• 2 In a large mixing bowl, add the egg whites and cream of tartar. Use an electric
  whisk or stand mixer fitted with a whisk attachment to beat the egg whites until
  they become loose, soft peaks.
• 3 Add the sugar into the egg whites one spoonful at a time, mixing in between each
  addition. Beat until it becomes stiff peaks that can stand up on their own when
  you pull the whisk out of it.
• 4 Sprinkle in the cornstarch and vanilla extract. Use a silicone spatula to fold
  together a few times until just incorporated.
• 5 Use your spatula to plop down all the meringue onto the lined baking sheet in
  one big pile. Gently shape the pile of meringue into a circular dome shape with
  the spatula. When you have the shape that you want for your pavlova, use the
  spatula to gently touch and pull away from the meringue to create a spiky
  design.
• 6 Bake for 1.5 hours or until the outer walls of the pavlova are dry and stiff.
  Turn off the oven and leave the pavlova inside to cool for at least 1 hour but
  preferably overnight.
• 7 Only add the filling and toppings to your pavlova right before serving. In a
  mixing bowl, add the cold whipping cream and vanilla extract. Use a whisk or
  electric mixer to whip it until it comes to soft peaks. Don’t over-whip or it
  will become grainy.
• 8 If the middle of your pavlova has not sunken in by itself, use the back of a
  spoon to gently tap on the top to reveal the hollow cavity inside. Spoon the
  whipped cream into the pavlova until full.
• 9 Top whipped cream with fresh mango chunks and spoon on the passionfruit purée.

Nutrition Info