Individual pavlovas with passionfruit cream & mango desserts recipes
Ingredients
6 egg whites, at room temperature
330g (1 1/2 cups) caster sugar
1 1/2 tablespoons cornflour, sifted
2 teaspoons fresh lemon juice
1 teaspoon vanilla essence
passionfruit cream
300ml thin cream
45g (1/4 cup) icing sugar, sifted
250ml (1 cup) passionfruit pulp (about 10 passionfruit)
250g mascarpone
Individual pavlovas with passionfruit cream & mango desserts recipes
Method
Step 1
Preheat oven to 110°C. Place an oven shelf in the lowest position and another in the centre of the oven. Line 2 large baking trays with non-stick baking paper. Mark six 10cm circles on each sheet of paper and turn pencil-side down on the trays.
Step 2
To make the meringues, place the egg whites in a large, clean glass bowl. Use an electric mixer with whisk attachment or electric beaters to whisk the egg whites until soft peaks form. Add the sugar, a spoonful at a time, whisking until just combined. Use a large metal spoon to gently fold the cornflour, lemon juice and vanilla essence into the egg whites.
Step 3
Divide meringue among the marked circles. Use the back of a spoon to quickly spread mixture over circles and then make hollows in the centres. Cook in preheated oven for 1 1/4 hours, swapping trays around after 40 minutes. The meringues should not colour, and should be crisp on the outside and marshmallow-like on the inside. Turn the oven off and allow to cool in the oven.
Step 4
Meanwhile, to make the passionfruit cream, use electric beaters to beat the cream and icing sugar in a medium bowl until firm peaks form. Use the back of a spoon to push the passionfruit pulp through a sieve over the cream, extracting as much juice as possible. Discard the seeds. Use a metal spoon to gently fold the passionfruit and mascarpone through the cream mixture.
Step 5
To serve, spread the passionfruit cream over the centre hollow of each meringue. Top with the mango and drizzle with the passionfruit pulp.
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