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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.