Mango and Kiwi Pavlova

Mango and Kiwi Pavlova

Mango and Kiwi Pavlova

This pristine, white, melt-in-your-mouth meringue, topped in citrus cream and succulent fruit, makes for a fresh, summery dessert.


For the pavlova:
For the assembly:
4 Egg whites 50ml Whipped topping
225g Caster sugar 1 Vanilla pod
1tsp Corn flour Zest of 1 lemon
1tsp White wine vinegar 250g Semi-ripe mangoes ,sliced
200g Kiwis, sliced
1tbsp Icing sugar (optional)


For the pavlova:

1. Preheat the oven to 150°C.

2. Line a baking tray with parchment paper if using. Alternatively use a silicone sheet.

3. Put the egg whites into a large mixing bowl. Using an electric whisk, beat until they form shiny white peaks.

4. Gradually begin to add the sugar, one tablespoon at a time whisking in as you go. Continue adding sugar and whisking until all the sugar has been used up and the mixture is glossy and forms firm peaks.

5. Dissolve the corn flour in the vinegar and whisk it in until just combined. Be careful not to overwork the mixture or you will lose the aeration.

6. Transfer this mixture onto the baking tray. Using a palette knife, gen tly smoothen the mixture into a smooth round mound with a flat top.

7. Reduce the temperature of the oven to 120°c and bake the pavlova for 1/2 hours. It will be glossy and firm to touch. Turn the oven off, and leave the pavlova inside the oven until it comes down to room temperature. When cool, peel off the parchment paper/silicone sheet carefully so it does not break and transfer onto a serving dish or airtight box for storage.

For the assembly:

1. In a large mixing bowl, whip the topping till it has doubled in volume, and stir in the vanilla seeds (extracted from the vanilla pod) and lemon zest.

2. Spoon this mixture over the pavlova and spread evenly to cover the top.

3. Top with a layer of sliced Mango and Kiwi fruit. Dust with icing sugar and serve immediately.

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