Use my current location

Or start typing suburb / postcode

To get relevant specials set your local store

New World stores are locally owned operated and use local suppliers where they can.

Closest stores

Fresh Mango, Blueberry and Passionfruit Pavlova

Fb
By:
Claire Aldous for Dish Magazine
Meal Type:
Dessert
  • Serves
    8

You can’t have Christmas without a pav – this is one of my favourite fruit topping combinations.

Ingredients

  • Pavlova:
  • 6 egg whites
  • 1½ cups caster sugar
  • 1 tablespoon cornflour
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • To assemble:
  • 1½ cups cream, softly whipped
  • ½ cup passionfruit curd
  • 1 mango, peeled and sliced
  • 1 punnet blueberries
  • 1 tin lychees, drained and halved
  • ¼ cup passionfruit syrup

Preparation

Trace a 23cm diameter circle on a sheet of baking paper. Turn the paper over and place on a greased flat baking tray.

Preheat the oven to 120C.

Whisk the egg whites to soft peaks, then gradually add the sugar. Whisk until thick and glossy and the sugar is dissolved. Undissolved sugar will cause the meringue to weep.

Using a large metal spoon, fold in the cornflour, lemon juice and vanilla. Spoon the meringue into the centre of the circle. Using the back of a large spoon, carefully spread to the edge of the circle, building up the sides and swirling the top to make peaks.

Bake for 1¼ hours. The meringue will expand quite a lot, colour slightly and may have a few little cracks. Turn off the heat and leave the meringue in the oven, with the door closed, to cool for a few hours or overnight.

To assemble: Spoon the cream over the pavlova. Add dollops of curd. Top with sliced mango, then the blueberries, lychees and the passion fruit syrup. 

 

Recipe: Claire Aldous for Dish Magazine, Photography: Josh

Rating

Rate this recipe