pavlova
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Mango and passionfruit pavlova

Best served with a glass of Sparkling Rosé de Léoube, this light fruity dessert is the perfect end to any Christmas feast (created by La petite cuisine de Pauline).

(serves 6)

For the meringue :

  • 4 eggs whites
  • 225g caster sugar (or golden caster sugar for a golden meringue)
  • 15g cornflour
  • 1tsp white wine vinegar

For the filling :

  • 200ml double cream
  • 40g mascarpone cheese
  • 10g vanilla sugar
  • 1/2 mango, peeled and diced
  • 1/2 pineapple, peeled, cored and diced
  • 2 passion fruits

 

Method :

The day before you plan to serve your pavlova, make the meringues.

Preheat the oven to 90°C

Place the egg whites into the bowl of a food processor with the sugar and cornflour. Whisk on a medium speed for about ten minutes until the meringue is stiff and glossy and holds a peak when the whisk is lifted out. Add the vinegar and beat for a further minute.

Line two baking trays with non-stick baking paper. Spoon the meringue mixture into a piping bag and pipe to form six meringue circles 8-10cm in diameter, piping an extra layer around the edge of each circle to form a nest. Alternatively use a spoon and simply divide the meringue between the circles, making a well in the middle of each with the back of the soon.

Place the meringues in the preheated oven for 1 ¾ hours or until crisp on the outside and dry underneath. Remove from the oven and leave to cool completely before peeling off the paper.

To make the filling beat the cream and mascarpone until you have a firm whipped cream. Add the caster sugar and beat for a further minute. Set aside in the fridge.

Halve the passion fruits and remove the juice ad seeds, discarding the skin. Cut the starfruit into six thin slices.

To assemble, fill each meringue nest with the whipped cream and top with a little each of pineapple, mango and passionfruit. Finish with a slice of starfruit to garnish and serve straight away with a glass of Sparkling Rosé de Léoube !

© La p’tite Cuisine de Pauline 

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