Serves 6-8 people
Makes: 1 x 10 inch pavlova
Time: 1.5-3 hours + cooling time
4 egg whites (at 30g each)
200g caster sugar
1tbsp white wine vinegar
2 tbsp cornflour
1 tbsp vanilla bean paste/extract (optional)
400ml double cream
1 tbsp seasonal local honey
Pinch of maldon sea salt
2 large mangoes, sliced
150ml mango puree
4-5 passion fruits, seeds
Preheat the oven to 100C fan/ 120C oven.
Prepare a baking sheet, lined with baking paper.
Place the egg whites, white wine vinegar and vanilla (if using) in the clean bowl of a stand mixer with a whisk attachment. Whisk at a medium speed for 7-10 minutes, past the frothy stage, until you see soft peaks form. (You can also make this in a mixing bowl with a hand-held electric whisk).
Start adding the sugar to the whipping egg whites, a tablespoon at a time. Gradually increase the speed of the mixer as you do so.
By the time you add the last of the sugar you should be whisking at a medium/high speed
Continue whisking for 2-3 minutes until stiff peaks form and the meringue is thick and glossy.
At this point, add in the cornflour, mixing slowly at first and gradually increasing the speed until it is all mixed in. Stop here – you don’t want the meringue to deflate.
Shape the meringue into one large mound on your pre-prepared baking sheet.
Bake the pavlova for 2-3 hours, you will know it’s done when you can lift it up clean from the paper.
Remove the meringue from the oven and leave it to cool completely before serving.
To serve: Lightly whip the cream with the honey and pinch of salt until it’s lightly whipped and can hold its shape
Top the pavlova with the cream and the sliced mango, drizzle over the mango puree with passionfruit seeds and finally sprinkle over the roasted pistachios and pomegranate seeds