Ingredients
Scale
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe mangoes, diced
- 4–6 passion fruits, halved
- Mint leaves for garnish (optional)
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- Gently fold in the vinegar and cornstarch.
- Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the pavlova is cool, top it with whipped cream, diced mangoes, and spoon the passion fruit pulp over the top.
- Garnish with mint leaves if desired and serve immediately.
Notes
- Make sure your mixing bowl is clean and free from any grease for the egg whites to whip properly.
- Store any leftovers in an airtight container at room temperature for up to a day.
Nutrition
- Calories: 250
- Sugar: 35
- Sodium: 50
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: Mango Passion Fruit Pavlova, pavlova recipe, fruit pavlova, dessert recipe, Australian pavlova