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Passionfruit and mango pavlova
INGREDIENTS
4 eggwhites
1 cup caster sugar
1 teaspoon white vinegar
2 cups thickened cream
2 thinly sliced mangoes, sliced thinly
6 passionfruit, pulp removed
METHOD
Step 1
Preheat oven to 140°C. Line a baking tray with nonstick baking paper.
Step 2
Place eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add caster sugar a little at a time, beating well between each addition, until thick and glossy. Fold through white vinegar.
Step 3
Transfer the mixture to the prepared tray and, using a large spatula, form into a disc shape.
Step 4
Place in preheated oven and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Turn off the oven and allow the pavlova to cool for 1-2 hours. Do not open the door until the oven has completely cooled.
Step 5
Whip cream until medium peaks form and spread over the cooled pavlova. Decorate with mangoes and passionfruit.
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