- 25 min
- 85 min + cooling
- 600ml thickened cream
- 1/3 cup (50g) icing sugar
- 2 tsp Queen Passionfruit Baking Paste
- 2 passionfruit
- 1 mango, sliced
- 2 punnets (250g) blueberries
Method - Pavlova
Preheat oven to 200°C (fan forced). Line a tray with baking paper and pour in the caster sugar, making sure it is not spread too thinly, as it will start to caramelise. Heat in the oven for 7 minutes.
While sugar is in the oven, wipe mixer bowl with vinegar to help get rid of any grease. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Slowly whisk egg whites to soft peaks. Increase speed until egg whites just form firm peaks.
Remove sugar from the oven and reduce temperature to 110°C (fan forced) – keep oven door ajar with wooden spoon to speed up cooling process. With your mixer on high speed, slowly spoon in the hot sugar. Once all the sugar has been added, add Passionfruit Baking Paste and 2 drops of Yellow Food Colour Gel and using a toothpick, add a tiny amount of Red Food Colour Gel. Continue beating for 10 minutes or until mixture no longer feels gritty between your fingers. Fold through corn flour until just incorporated.
Line a baking tray with baking paper. Draw a 16cm x 26cm rectangle and flip over the baking paper so rectangle is on the reverse side. Spoon meringue onto baking paper and mold into a rectangular shape. Bake for 1 hour 15 minutes and leave in oven to cool completely with door slightly ajar.
Method - Cream
When ready to serve, combine cream, sugar and Passionfruit Paste in a bowl and whip to firm peaks.
Method - Assembly
Assemble by spooning whipped cream on top of Pavlova. Place mangoes, blueberries and mint on top of cream. Spoon over passionfruit pulp, allowing small streams of passionfruit to drizzle down the sides.