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Mango& passionfruit pavlova

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

Pomegranate seeds

Crushed pistachios



  • 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

  • Serve immediately


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