A light and airy pavlova topped with whipped cream, fresh mango, and passion fruit – the perfect tropical dessert !

Ingredients

For the meringue:

• 4 egg whites (room temperature)
• 200g (1 cup) caster sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract

For the topping:

• 250ml (1 cup) heavy whipping cream
• 1 tbsp powdered sugar
• 1 ripe mango, diced
• 2 passion fruits
• Mint leaves (optional, for garnish)

Instructions

1. Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper. Draw a 20cm (8-inch) circle on the parchment as a guide.
2. Make the meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one spoonful at a time, beating until the mixture is glossy and stiff peaks form.
3. Incorporate the vinegar, cornstarch, and vanilla by gently folding them into the meringue with a spatula.
4. Shape the pavlova: Spoon the meringue onto the prepared baking tray, spreading it into the circle. Make a slight well in the center to hold the topping later.
5. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside with the door slightly open until completely cool.
6. Prepare the topping: Whip the heavy cream with powdered sugar until soft peaks form.
7. Assemble: Spread the whipped cream over the cooled pavlova, then scatter the diced mango on top. Drizzle with passion fruit pulp and juice. Garnish with mint leaves if desired.
8. Serve immediately and enjoy this tropical delight!