A version of the Aussie favourite. The impressive meringue dessert is filled with summer fruit, whipped cream and toasted hazelnuts
For the pavlova:
Pre-heat the oven to 160 C/Gas 3.
Lay a sheet of non-stick baking parchment on a large flat baking tray and mark with a 23cm (9 inch) circle.
Whisk the egg whites with an electric whisk on full speed, until they are stiff andlook like a cloud.
Add the sugar, one teaspoonful at a time, still whisking at full speed until it has all been added.
Blend the cornflour and white wine vinegar together in a small bowl and fold into the meringue mixture with the hazelnuts.
Spoon the mixture into the circle marked on the non-stick baking parchment on the baking tray and spread out gently so that the meringue forms a 23cm (9inch) circle, building the sides up well so that they are higher than the middle.
Place in the pre-heated oven but immediately reduce the temperature to 150 C/Gas 2.
Bake the Pavlova for about 1-1 ¼ hours until firm to the touch and a pale beige colour.
Turn off the oven and allow the Pavlova to cool in the oven.
Carefully remove the Pavlova from the baking tray, peeling off the baking parchment and slide onto a flat serving plate.
For the filling:
Mix the whipped cream and yoghurt together in a bowl.
Cut the passion fruit in half and scoop out the seeds and juice, stir with the mango slices.
Mix half the fruit with the cream and yoghurt.
Spoon into the centre of the Pavlova; decorate with the remaining mango and passion fruit mixture.
Leave in the fridge for about 1 hour before serving.
For the coulis:
Mix the lemon curd with the scooped out seeds and juice from the passion fruit and serve with the Pavlova.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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