My perfect Pav. Always a crowd pleaser. The sharp fruits here balance out the sweet meringue perfectly. Crunchy on the outside and chewy in the middle. I think his is my all time favourite dessert. Have I said that before?!
For the meringue bases
8 medium egg white room temperature
A large pinch cream of tartar
400g caster sugar
2 tsp cornflour
2 tsp vinegar
2 tsp vanilla essence
For the filling
Juice and seeds from 6 ripe passion fruit
200mls mango couli
400g washed raspberries
25g picked mint leaves
100g icing sugar
finely grated zest of 1 large lemon
800mls double cream, lightly whipped
Pre heat the oven to 150° C, Gas ½. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
Add half the sugar and whisk well on ¾ speed, then finally add the rest of the sugar, whisking until very glossy.
Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, mix well.
Draw 2 circles using a 25 cm dinner plate on grease proof paper. Place the paper onto 2 flat baking trays.
Fill the center of the circles with equal quantities of meringue mix. Try and keep the sides nice and high (remember this will eventually hold a lot of passion fruit and cream) whilst creating an indentation in the centre.
Place the trays in the oven and immediately turn the oven down to 120oc and cook for 1 hour approx.
You will find the meringue will expand quite a lot, slightly colour and may crack, this is normal.
After the hour check the Pavlova is cooked, it should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova
Leave to cool completely in the oven with the door slightly ajar. When completely cool, peel off the grease proof paper and place one Pavlova layer onto a cake stand.
Whip your double cream and sweeten with the sieved icing sugar and lemon zest.
Pile half onto on the first Pavlova, add he pulp from 3 passion fruits, half the raspberries and half of the mango couli. Add the top Pavlova and repeat the process this time finishing with the mint leaves as well. Allow the toppings to ooze over the edges a little for effect.