Crisp on the outside, and soft and marshmallowy within, this pavlova is topped with clouds of organic cream, sweet mango and bright passionfruit for the perfect summer dessert.
Serves: 8-10
INGREDIENTS
5 large egg whites
280 grams caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
To serve
300ml Lewis Road Creamery Organic Single Cream
1 ripe mango, halved, peeled and thinly sliced
3 tablespoons passionfruit pulp (we used store-bought)
METHOD
Equipment: Trace a 25cm diameter circle in the centre of a sheet of baking paper. Turn the paper over and place ink side down on a greased flat baking tray.
Preheat the oven to 160°C fan bake.
Whisk the egg whites to soft peaks, then gradually add the sugar, 1 tablespoon at a time. Whisk until thick and glossy and the sugar is dissolved — this will take at least 10 minutes. The mixture should be smooth when rubbed between your fingertips. Undissolved sugar will cause the meringue to weep.
Add the cornflour and vinegar and whisk for another 30 seconds.
Spoon the meringue into the centre of circle. Using the back of a large spoon, carefully spread it to the edge flattening it out. Using a large metal spoon, make divots in the meringue to create a choppy surface like a rough day at sea.
Reduce the oven temperature to 100°C fan bake.
Bake the pavlova for 1½ hours. Turn off the heat and leave the pavlova in the oven, with the door closed, to cool for a few hours or overnight.
To serve: Whip the Lewis Road Creamery Organic Cream to soft peaks and spoon onto the pavlova. Topped with mango and spoon over the passionfruit pulp.
Discover the full Lewis Road Creamery x dish 'Dairy that makes the moment' collection here
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