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Try SavoraPassionfruit & Mango Pavlova with Macadamia Crunch
A tropical twist on the classic Australian Pavlova, featuring the bright flavors of passionfruit and mango, and a delightful macadamia nut crunch. This dessert is sure to impress!
Ingredients
- Egg whites4
- Granulated sugar1 cup
- Cornstarch1 tsp
- White vinegar1 tsp
- Vanilla extract1/2 tsp
- Heavy cream1 1/2 cups
- Passionfruit pulp1/2 cup
- Mango1
- Macadamia nuts1/2 cup
- Powdered sugar2 tbsp
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Learn MoreMethod
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it.
In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
Gently fold in cornstarch, white vinegar, and vanilla extract.
Spread the meringue mixture within the drawn circle on the parchment paper, creating a slight well in the center.
Bake for 60-75 minutes, or until the meringue is crisp on the outside and slightly soft in the center. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This prevents cracking.
While the pavlova is cooling, whip heavy cream with powdered sugar until soft peaks form. Gently fold in the toasted, crushed macadamia nuts.
Once the pavlova is completely cool, carefully transfer it to a serving plate.
Top with the macadamia cream, diced mango, and passionfruit pulp. Serve immediately.
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