240 ml caster sugar
15 ml teaspoons corn flour
10 ml teaspoons white vinegar
5 ml teaspoon vanilla essence
240 ml cups of thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passionfruit, halved
Step 1: Preheat your oven to 150˚C. Line a large baking tray with non-stick baking (parchment) paper. Draw a 20cm disc on the paper and turn the paper ink-side down.
Step 2: Beat the egg whiteutilizing an electric mixer in a clean, dry bowl until firm peaks form. Gradually add the sugar, preferably 1 Tbsp. at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar, and vanilla essence.
Step 3: Spoon mixture onto disk. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your Pavlova, and prevent it from cracking too much and collapsing.
Step 4: Bake for 10 minutes and then reduce oven temperature to 110°C. Bake for another hour, or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely up to six hours.
Step 5: Use a whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the Pavlova. Top with the fruit prepared earlier: mango and banana. Drizzle over passionfruit pulp.
Once the Pavlova is complete, enjoy with family and friends! Happy holidays from us at Kangaroopoint.com.au to you and yours.