You will need to draw an 8 inch circle on a piece of baking parchment
Showcase an irresistable combination of juicy sweet mango pieces and aromatic passionfruit in this stunning tropical dessert.Print me
2 fresh, ripe mango - cut into chunks.
2 x Passion fruit
I jar of Mrs Darlington's Passionfruit Curd
3 large egg whites
175g/6oz caster sugar
284ml/ 1/2 pint of double cream - whipped
Whisk the egg whites to soft peaks with an electric mixer, then add a teaspoon of caster sugar to the egg whites and continue to whisk for another couple of minutes. Continue adding a teaspoon of sugar and then whisking for an additional two mintues until all the sugar is incorporated into the egg whites. (Do not try and rush this process, the slow addition of the sugar and additional whisking will ensure the pavlova will be perfect when cooked).
Place the baking parchment circle on a baking tray. Spread the mixture onto the circle and build it up slightly at the edges.
Place in the oven at 160C/140C fan/Gas3 for an hour.
Turn off the oven (keeping the door closed) and leave the pavlova to cool inside the oven, overnight is ideal.
Spread a jar of Mrs Darlington's Passionfruit Curd over the base of the pavlova and then add the whipped double cream.
Top with the pieces of fresh mango and drizzle with the passionfruit juice and seeds.
Do not add passionfruit juice into the cream whilst you are whipping it. It will make the cream firm up very quickly and "seize".