Little pavlovas w mango and passion fruit

Individual Pavlovas with Mango and Passion Fruit 

These meringues are delicious as they are versatile. They have a fantastic keeping quality and can be made ahead and stored in an airtight container for up to 1 week. Alternatively, meringues can be frozen and taken from the freezer just before serving.

 Makes Approx 36 mini, 8-10 individual, or 1 large Pavlova

 4 large egg whites 

220g caster sugar

1tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

2 medium mangoes, ripe but firm, peeled and cut into chunks 

4 passion fruit

300ml lightly whipped cream

Preheat the oven to 100c/ gas ½ / 200f

In a meticulously clean bowl whisk the egg whites until stiff peaks form

Gradually add the caster sugar a tablespoon at a time until the mixture is glossy and the sugar has dissolved.

Add the cornflour, vinegar and vanilla extract and whisk until combined.

Line a baking sheet with parchment paper and use 2 spoons to place little mounds of meringue on the baking tray. Then, with the back of one of the spoons, make a little indentation in the centre of each Pavlova to create a space to place the cream and fruit.

Bake in the oven for 25 minutes then reduce the temperature down to 70c/ gas ¼ / 125f and leave to dry out for approximately 40 minutes or until the meringues release themselves from the baking parchment

Remove from the oven and allow to cool on a wire rack 

Place a meringue in the centre of a dessert plate and put a spoonful of lightly whipped cream and a few pieces of mango in the indentation. Squeeze half a passion fruit over each meringue and serve.

©Marcia Barrington 2021