Tropical Pavlova

• Vegetarian

• Produce

  • 2 Mangoes, fresh store bought
  • 15 g Mint, leaves
  • 4 Passion fruit

• Baking & Spices

  • 80 g 1/3 cup icing sugar
  • 1 Meringue nest - approx 360 g, store bought

• Nuts & Seeds

  • 50 g 1/2 a packet pistachio nibs

• Dairy

  • 500 Millilitres double cream

• Frozen

  • 1/2 tub Mango sorbet
  • 1/2 tub Passion fruit sorbet

Found on asianfoodchannel.com

Description

Directions

• Take the sorbet out to soften slightly Whip the cream and icing sugar until its soft whipped Start assembling the pavlova by laying out base on a cake stand and piling on the cream Next pile on scoops of the mango and passion fruit sorbets Place mango pieces around the edge of the sorbet and drizzle passion fruit over the top. Finally scatter over pistachio nibs and mint leaves