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 2018