This recipe is full of vibrant exotic flavours and textures, that will definitely excite your taste buds! The meringue is soft, crunchy and sweet… the whipped cream is silky, smooth and creamy… and the fruit is tart, zesty and fresh! This dish is perfect for entertaining at a dinner party, a summer BBQ, or simply to treat your family at home.

 

So lets get started….

Firstly pre-heat your oven to 150 degrees Celsius.To make the meringue, you will need to put the 6 egg whites into a standing mixer, and mix/whip on a medium speed until firm peaks are formed.

 

Once firm puffy peaks are forming, slowly add the 300g of caster sugar and a pinch of salt, on a low speed until all the sugar is added; then whip the mixture for another 6-8 minutes on a medium-high speed until the mixture looks thick, white and glossy, AND is forming strong peaks!

Once the mixed is thick and glossy, it is ready to cook. Separate the mixture into 2 batches and place each batch of meringue mixture onto a lined baking tray, in the shape of your choice (the classic is a round circle). Now you are ready to cook your meringue. Place the 2 baking trays with meringue on, into the middle of the oven, and cook for 1 hour at 150 degrees.

 

Once the meringues are cooked, let them cool down completely before adding the cream and toppings. Whilst it cools, you can make the whipped cream and fruit mixture. For the whipped cream, you will need to add the 1 litre of double cream to the standing mixer, with 2 tbsp of caster sugar and a tiny pinch of vanilla extract. Whisk the ingredients together until soft thick peaks form when the whisk is removed. Once the whipped cream is ready, you can now prepare the fruit.

Chop the 3 mangoes into small cubes and put into a bowl. Place the seeds/pulp of 5 passionfruits into the bowl alongside the zest of half of a small orange, and the tbsp of lemongrass and ginger syrup. Finely chop up the rosemary, add to the bowl and mix well. Once the meringue is cool, you are now ready to serve!

Put the first of the meringue circles on a serving dish of your choice, and top with half of the whipped cream (flattened out across the meringue) and a 1/3 of the fresh fruit mixture.

Now place the second meringue on top into a secure position. Add the rest of the whipped cream to the top of the meringue, and place the rest of the fruit in a on top of the cream.

Add the last passionfruit to the top, along with the physalis fruits for decoration, and you are now ready to serve your tropical passion pavlova! For an extra bit of naughtiness top your slice of pavlova with some more single or double cream.

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Pavlova Recipe

• 6 egg whites
• 300g of caster sugar
• A pinch of salt
• 1 litre of double cream
• A tiny pinch of vanilla extract
• 3 Large mangoes
• 6 passionfruits
• Zest of half a small orange/tangerine
• 1 tbsp of lemongrass and ginger syrup/cordial
• 1 tbsp of freshly chopped rosemary
• Physalis fruit to decorate (optional)

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 Love Kitchen Olivia xx

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