PASSIONFRUIT & MANGO PAVLOVA

SERVES 6-8

Mangoes are a deliciously juicy Christmastable treat. Here they crown a lime-scented pavlova piled high with a feather-light passionfruit curd.

INGREDIENTS

150g (about 4) egg whites

1 cup caster sugar

1½ tsp white vinegar

1 tsp vanilla bean paste

1 tsp cornflour

Finely grated zest ½ lime, plus extra to serve 300ml thickened cream

250g crème fraîche

Thickly sliced mango and passionfruit pulp, to serve

PASSIONFRUIT CURD

150ml passionfruit juice (see note below)

Finely grated zest and juice 1 lime

6 egg yolks

110g (½ cup) caster sugar

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

90g unsalted butter, coarsely chopped, at room temperature 1 Preheat oven to 150°C. Trace a 20cm circle on a piece of baking paper and place, pencil-side down, on a lightly oiled oven tray.

2 Whisk the egg whites and a pinch of salt in an electric mixer (or with electric beaters) to soft peaks (4-5 minutes). With the beaters running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar and vanilla, fold in cornflour and zest, and pile onto the tray within the circle, forming peaks and swirls on top.

3 Place in oven, reduce to 120°C and bake until crisp but not coloured (1½-1¾ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight. The meringue will keep in an airtight container for 1 day.

4 For the passionfruit curd, whisk passionfruit juice, lime zest and juice, yolks and sugar in a heatproof bowl over a pan 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 incorporated. Refrigerate until chilled and set (3-4 hours). The curd will keep for 5 days in an airtight container in the fridge. Whisk to loosen slightly just before serving.

5 Whisk cream and crème fraîche to soft peaks. Spread passionfruit curd over pavlova, top with cream, sliced mango and passionfruit pulp, scatter with extra lime zest and serve.

NOTE To extract passionfruit juice, process pulp in a food processor, then strain. About 12 passionfruit will yield 150ml juice.