Mango & Lime Pavlova

INGREDIENTS

Meringue

• 6 large egg whites, room temperature
• 300g caster sugar 
• 1 tsp fresh lemon juice or white vinegar 
• 10g cornflour 

Lime Whipped Cream

• 300mL heavy cream (cold)
• 40g powdered icing sugar 
• 1 lime zest 
• 240mL mascarpone

To Decorate

• 2 fresh mangoes, peeled and sliced thinly 
• 70g passion fruit pulp 
• 1 lime zest 

METHOD 

1. Preheat the oven to 140°C (284°F). Line a baking tray with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).
3. Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes.
4. Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes.
5. Place the meringue mixture onto your lined baking tray and gently smooth into the desired shape.
6. Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely.
7. Once cool, decorate the meringue with lime whipped cream, topped with mango slices, passion fruit pulp and lime zest.