Fresh Mango, Blueberry and Passionfruit Pavlova
Photography Josh Griggs.
You can’t have Christmas without a pav – this is one of my favourite fruit topping combinations.
Serves: 8
INGREDIENTS
Pavlova
6 egg whites
1½ cups caster sugar
1 tablespoon cornflour
2 teaspoons lemon juice
1 teaspoon vanilla extract
To assemble
1½ cups cream, softly whipped
½ cup passionfruit curd
1 mango, peeled and sliced
1 punnet blueberries
1 tin lychees, drained and halved
¼ cup passionfruit syrup
METHOD
Trace a 23cm diameter circle on a sheet of baking paper. Turn the paper over and place on a greased flat baking tray.
Preheat the oven to 120C.
Whisk the egg whites to soft peaks, then gradually add the sugar. Whisk until thick and glossy and the sugar is dissolved. Undissolved sugar will cause the meringue to weep.
Using a large metal spoon, fold in the cornflour, lemon juice and vanilla. Spoon the meringue into the centre of the circle. Using the back of a large spoon, carefully spread to the edge of the circle, building up the sides and swirling the top to make peaks.
Bake for 1¼ hours. The meringue will expand quite a lot, colour slightly and may have a few little cracks. Turn off the heat and leave the meringue in the oven, with the door closed, to cool for a few hours or overnight.
To assemble: Spoon the cream over the pavlova. Add dollops of curd. Top with sliced mango, then the blueberries, lychees and the passion fruit syrup.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.