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Mango & Passion Fruit Pavlova

Posted on October 28, 2014 in Recipes

Usually when I make meringues I add a dash of white wine vinegar to the finished egg white and sugar mixture which gives a delicious chewy centre to the crispy light meringue shell. However, inspired by the Mango Vinegar and wanting to try it in a sweet dish I thought I would use it instead and it gives a delightful result. The centre is incredibly soft and marshmallowy – more so than normal – which I think is due to the vinegar being much thicker and heavier than the normal white wine variety I use. This recipe is well worth a go for an easy but exciting dessert when feeding a crowd.

This pavlova feeds 8 although it is fairly easy to scale up or down using the ratio of 1 medium egg to 62.5g caster sugar.

You’ll need

4 medium egg whites

Small pinch salt

250g caster sugar

½ teaspoon vanilla extract

2 teaspoon mango vinegar

For the topping I used

600ml double cream

2 mangoes

3 passion fruit

First start off by preheating your oven to 180C.

Whisk the egg whites with the salt in the cleanest bowl you can muster. Rubbing the inside of your bowl with a cut lemon cuts through any remaining oil or fat residue that may be left however in all honesty I’ve never had a problem whisking my eggs in a well washed and well dried bowl. Beat the egg whites until they hold firm peaks – this is where my kMix really comes into it’s own!

Once your eggs are whisked leave the beater running and start adding the sugar spoon by spoon. You will notice your mixture becomes a beautiful glossy white as the sugar is incorporated. Finally fold in the vanilla and vinegar.

Spoon out your mixture onto a baking tray covered in parchment. I like to take a ‘rustic’ approach to this and blob the mixture out in a roughly oval shape making sure I have a bit of a lip around the edge to ensure safe keeping of the whipped cream that will later be placed there.

Place in your preheated oven and immediately turn it down to 150C and bake for 40 minutes. Turn off your oven and leave the meringue in there for a further 30 minutes before taking out to cool.

Your meringue, cooled and loosely wrapped in a clean tea towel, will last for ages so it’s perfect for preparing a day or two before you plan on eating it.

Once you’re ready to make the topping, whip the double cream up to fairly stiff peaks (as we are adding mango puree I would err on the side of over whipping at this point). Whizz the mango in your food processor until it has become a puree. Add about 2/3 of the mango pulp to the whipped cream and fold in. Dollop the deliciously creamy/tangy cream onto the meringue, top with the rest of the mango puree and the seeds of your passion fruit.