Mango and passionfruit pavlova

• Produce

  • 2 (1.2kg mangoes, large
  • 1 Nasturtium or mint, leaves

• Refrigerated

  • 6 Egg whites

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 1 1/2 cups Caster sugar
  • 1 tbsp Cornflour
  • 1 pinch Cream of tartar
  • 1 tbsp Icing sugar

• Oils & Vinegars

  • 1 1/2 tsp White vinegar

• Dairy

  • 600 ml Thickened cream

• Other

  • 4 Fresh passionfruit

Found on foodtolove.com.au

Description

Ingredients

• 6 egg whites
• 1 pinch cream of tartar
• 1 1/2 cups (330g) caster sugar
• 1 tbsp cornflour
• 1 1/2 tsp white vinegar
• 600 ml thickened cream
• 2 tsp vanilla bean paste
• 1 tbsp icing sugar
• 2 large (1.2kg) mangoes, peeled, sliced thickly
• 4 fresh passionfruit
• nasturtium or mint leaves, to serve

Directions

• Preheat the oven to 120°C (100°C fan-forced). Grease an ovenproof serving platter with a little softened butter; dust with a little cornflour, shake away excess. (Or, draw a 22cm round on baking paper; invert paper onto a lightly greased large oven tray.)Beat egg whites and cream of tartar in a medium bowl with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, beating until sugar dissolves between additions. Continue beating until the sugar is completely dissolved at this stage.Reduce speed to low; beat in cornflour and vinegar until just combined.Spoon meringue on prepared platter to about 22cm round; mixture will spread slightly. Use the back of a spoon to shape the side of the pavlova. Make a slight indent in the top.Bake, uncovered, for about 1½ hours or until dry to touch. Turn the oven off; cool pavlova in the oven with the door slightly ajar.Just before serving, beat cream, vanilla and icing sugar in a small bowl with an electric mixer until soft peaks form. Spoon cream over the pavlova, top with mango, passionfruit pulp and leaves.