Passionfruit & Mango Pavlova
A couple of weeks ago, we went to a farewell picnic for some friends who are returning home to Strasbourg after spending a couple of years working here. For the afternoon tea, I made the very Australian (or New Zealand depending on who you listen to) dessert – a pav.
I followed Stephanie Alexander’s recipe, which she promises will result in a crisp shell with a marshmallow interior. I got the crisp shell but not much in the way of marshmallowiness so I should probably reduce the cooking time from 1.25 hr to 1 hr. To decorate, turn upside down, dollop some softly whipped cream then top with luscious mangoes and passionfruit pulp.
Stephanie Alexander’s Pavlova
4 egg whites, pinch of salt, 250g castor sugar, 2 tsp cornflour, 1 tsp white wine vinegar, few drops of vanilla extract, 300 ml cream, passionfruit pulp & diced mangoes
- Preheat over to 180C
- Beat egg whites & salt until satiny peaks form
- Beat in sugar, a third at a time, until stiff and shiny
- Sprinkle in cornflour, vinegar and vanilla and fold lightly
- Spread onto baking paper within 20cm radius circle and smooth tops & sides
- Place in over and reduce temprature to 150C. Bake for 1 – 1.25 hr (depending on your oven)
- Turn oven off and leave pav to cool completely.
- Turn upside down and top with whipped cream & fruit
March 18th, 2006 at 8:57 pm
Yay Cin, I intend to make this on Tuesday for a pav-lover and was going to do a quick search before baking (I too had decided to use Stephanie Alexander’s version). I like mine crunchy pretty much almost all the way through, is that what yours was like after 1.25 hours?
March 18th, 2006 at 11:11 pm
Hey Plum! Yes, mine was almost all crunchy, but you could leave it a little bit longer just to make sure. Loking foward to photo.
March 19th, 2006 at 9:10 pm
Yum! Great shot… I am drooling. I love a good pav and the marshmallow bit is my favourite.
The fluffiest one I ever got was when my egg whites collapsed. Distraught at the thought of throwing out a dozen eggwhites I used a springform tin with amazing success. It didn’t have much of a shell, but the marshmallow. My god. Like those Pavlova pantry bases but soooo much better…
March 20th, 2006 at 2:50 am
I am so craving pavs now I am almost in tears. Oh, for a good pav in this pav-challenged country! Oh the sorrow …
March 20th, 2006 at 2:35 pm
Looks fantastic & the mango/passionfruit topping sounds delicious
March 28th, 2006 at 5:32 am
hola, this looks and sounds yumm! i’m gonna try it out when i get a KitchenAid stand mixer!
March 29th, 2006 at 10:13 am
Damn that looks good, Cin. One of the first things my wife ever made for me was a delicious pavlova, so they’re a special dish for me.
I can’t tell you how much I love passionfruit and mango. Great combination.