Passionfruit and Mango Pavlova

Ingredients

For the pavlova

320g egg whites

180g caster sugar (A)

350g caster sugar (B)

10g vanilla essence

20g apple cider vinegar

20g cornflour

For the passionfruit curd

100g passionfruit juice

125g caster sugar

125g eggs

125g salted butter

3g gelatine powder

15g cold water

For the Chantilly cream

300ml 35 per cent thickened cream (I use Bulla)

300ml whipping cream

30g caster sugar

10g vanilla essence

To serve

Fresh passionfruit seeds

Fresh mango

Toasted coconut shavings

Preparation

For the pavlova

Step 1 Using a stand mixer (I use a KitchenAid), whip your eggs slowly to break them up and then increase the speed to medium. Turning the mixer to high speed, start adding your first batch of sugar (lot A) and as the eggs turn into a

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