Name: Passionfruit and mango pavlova
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6 - 8
Ingredients: 150 gm (about 4) eggwhites; 220 gm (1 cup) caster sugar; 1½ tsp white vinegar; 1 tsp vanilla bean paste; 1 tsp cornflour; Finely grated rind of ½ lime, plus extra to serve; 300 ml thickened cream; 250 gm crème fraîche; Thickly sliced mango and passionfruit pulp, to serve; Passionfruit curd; 150 ml passionfruit juice (see note); 6 egg yolks; 110 gm (½ cup) caster sugar; ½ titanium-strength gelatine leaf, softened in cold water for 5 minutes; 90 gm unsalted butter, coarsely chopped, at room temperature

Passionfruit and mango pavlova

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

Serves 6 - 8

Prep

30M

Cook

1H 45M

Total

2H 15M

Mangoes are an Aussie Christmas table must-have. Here they crown a lime-scented pavlova piled high with a feather-light passonfruit curd.

Ingredients

150 gm (about 4) eggwhites

220 gm (1 cup) caster sugar

1½ tsp white vinegar

1 tsp vanilla bean paste

1 tsp cornflour

Finely grated rind of ½ lime, plus extra to serve

300 ml thickened cream

250 gm crème fraîche

Thickly sliced mango and passionfruit pulp, to serve

Passionfruit curd

150 ml passionfruit juice (see note)

6 egg yolks

110 gm (½ cup) caster sugar

½ titanium-strength gelatine leaf, softened in cold water for 5 minutes

90 gm unsalted butter, coarsely chopped, at room temperature

Method

1.Preheat oven to 150°C. Trace a 20cm-diameter round on a piece of baking paper and place pencil-side down on a lightly oiled oven tray. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar and vanilla, fold in cornflour and rind, and pile onto the tray within the circle, forming peaks and swirls. Place in oven, reduce oven to 120°C, and bake until crisp but not coloured (1½-1¾ hours). Turn off heat and cool completely in oven with door closed (at least 6 hours or overnight). Pavlova will keep in an airtight container for a day.

2.Meanwhile, for passionfruit curd, whisk passionfruit juice, lime rind and juice, yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until thick and pale (10-15 minutes), then remove from heat. Squeeze excess water from gelatine, whisk into passionfruit mixture, then whisk in butter, a little at a time until all incorporated. Refrigerate until chilled and set (3-4 hours). Curd will keep refrigerated in an airtight container for 5 days. Whisk to loosen slightly just before serving.

3.Whisk cream and crème fraîche to soft peaks in a bowl. Spread passionfruit curd over pavlova, top with cream, sliced mango and passionfruit pulp, scatter with extra lime rind and serve.