Mango and Passionfruit pavlova

Australia Day is the perfect excuse to whip up a patriotic pav! This triple layer mango and passionfruit pavlova, piled high with fresh cream and seasonal fruit, will be sure to impress your guests and is best accompanied with the Triple J Hot 100!

Serves 18 people
Recipe by GH Nutrition 

300g egg whites at room temperature (approximately 10 egg whites, keep the yolks for the curd)
2.5 cups of caster sugar
2.5 teaspoons of white vinegar
2.5 tablespoons of cornflour/cornstarch
600ml of thickened cream
A few drops of vanilla essence
3 tablespoons of caster sugar
Mango curd, see recipe below
1 mango
2 passionfruit

Preheat oven to 200C. Mark three 20cm/8inch circles on three sheets of baking paper. Make sure that mixing bowl and beaters are thoroughly clean. If there is any fat or oil on these your pavlova will not beat up stiffly.

Separate yolks from whites, ensuring that no yolk goes into the whites. Beat with electric mixer on low at first then increase speed gradually until it starts to get fluffy. Add vinegar and cornflour and roughly 1/4 of the sugar until the mixture turns dry looking. Then another 1/4 of the sugar gradually and then the remaining sugar in two lots and beat until stiff and sugar has dissolved. Test by inverting the bowl, if the meringue does not move then it is ready.

Spoon onto the three prepared sheets and using the written border and spatula, smooth the top and make stripe patterns on the side.

Reduce heat to 130C. Bake the pavlovas for 1 + 1/4 hours. Once the time is up, leave it to cool in the oven (to reduce cracking).

Whip cream, vanilla essence and sugar until you get soft peaks and then keep whipping a little more so that it can stand the weight of the other tiers – keep an eye out on it so that it doesn’t whip up too much because then it turns into butter which is not a bad thing but not very useful for this recipe.

Place the first layer of the pavlova on the serving plate and pile a third of the whipped cream onto the base and spread out leaving an inch border as the weight of the other tiers will push out the filling a little. Spread the mango and passionfruit curd on top of it and then repeat with the remaining two layers.

Slice the cheeks from the mango and then slice thin layers from the cheeks. Cut these into ribbons and swirl on top of the cream and curd. Cut passionfruit in half and drizzle the seeds on top of the pavlova. Use the extra passionfruit to create juice drips by making a small half inch cut and then squeezing out the juice and dribble down the edges.

Mango and Passionfruit Curd

5 egg yolks
3/4 cup sugar
125g butter cut into cubes
1 cup pureed mango flesh (about 1 large mango)
2 passionfruit

Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat. Add the butter and heat slowly until the butter melts.

When the butter has melted add the mango and passionfruit. Stir using the whisk or a spoon. It takes about 15 minutes for it to thicken up and stirring every so often is good. When cool, placed in sterilised jars.

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