Mango and passion fruit pavlova
For Yasmine Idriss Tannir, baker and founder of Petite Choses, pavlovas always bring joy to dessert.
You will need For the meringue nests
4 large egg whites 200g caster sugar Pinch of cream of tartar 1tsp vanilla extract Few drops coconut essence (optional) Shredded coconut, to sprinkle
For the passion fruit mascarpone
250g mascarpone 200ml whipping cream 1tsp vanilla extract Few drops coconut essence (optional) 4 fresh ripe passion fruitsl
For the toppings
Fresh mango, cubed Pomegranate seeds Shredded coconut
How to do it
1 For the meringue, preheat oven to 110C/gas ¼. Line a couple of trays with baking paper. Place egg whites, sugar and cream of tartar in a bowl over a pan of simmering water. Whisk for 2-3mins until the sugar dissolves. 2 Dry the bowl and whisk mixture with an electric whisk until stiff peaks form, then fold in the essences. 3 Divide mixture into four by placing 2-3tbsp of meringue for each nest on the lined trays, spreading in a circular shape to make a well in the middle for the cream. 4 Sprinkle meringues with coconut and place in oven. Bake for 1 hr, or until dry and can be lifted from the tray. 5 To make the cream, whisk the mascarpone, add the whipping cream and mix until thick and fluffy. Fold in vanilla and coconut. Add passion fruit flesh just before serving. 6 When meringue nests are completely cool, fill with the passion fruit cream, sprinkle over the toppings and serve.
PREP TIME: 2 HRS COOK TIME: 1 HR SKILL LEVEL: MEDIUM CALS: 308 FAT: 21G SAT FAT: 14G CARBS: 25G