Passionfruit And Mango Pavlova

A crispy meringue is simply irresistible especially when filled with seasonal fruit.

  • 4 eggwhites
  • 1 cup caster sugar
  • 1 teaspoon white vinegar
  • 2 cups thickened cream
  • 2 thinly sliced mangoes, sliced thinly
  • 6 passionfruit, pulp removed

Preheat oven to 140°C. Line a baking tray with nonstick baking paper.

Place eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add caster sugar a little at a time, beating well between each addition, until thick and glossy. Fold through white vinegar.

Transfer the mixture to the prepared tray and, using a large spatula, form into a disc shape.

Place in preheated oven and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Turn off the oven and allow the pavlova to cool for 1-2 hours. Do not open the door until the oven has completely cooled.

Whip cream until medium peaks form and spread over the cooled pavlova. Decorate with mangoes and passionfruit.