Embrace the green and gold with Matt Preston’s knockout mango and passionfruit pav.
6 large eggs, separated
3⁄4 teaspoon cream of tartar
320 g caster sugar
300 ml cream
1 mango, sliced
pulp of 2-3 passionfruit
1 small bunch mint, leaves picked
1. Preheat the oven to 110°C. Line a baking tray with baking paper and mark an 18 cm diameter circle on the paper.
2. Whisk the egg whites with the cream of tartar in the bowl of your electric mixer until they form soft peaks. Begin to add the sugar very slowly, bit by bit, beating all the time until the meringue is thick and glossy and all of the sugar has completely dissolved. Test the mix by rubbing a little between your fingers. If you can feel any grains of sugar, keep beating.
3. Use a large spoon to form a circle of meringue on your baking tray, then use the back of the spoon to make some pretty swirls. Bake in the oven for about 1 hour and 50 minutes. Turn off the oven and leave the door ajar and allow the pavlova to cool before removing it.
4. When the pavlova has cooled completely, whip the cream to soft billowy peaks and cover the centre of the pavlova. Decorate with the mango and passionfruit pulp, and finally dot around some mint for colour.
This recipe appears in Cook Book by Matt Preston, available now from Pan Macmillan.