2 hrs plus cooling
Not Too Tricky
serves 12
About the recipe
A beautiful pavlova is always an incredible centrepiece, but here’s the genius bit – made in a single layer, you can easily pack it up and take it to a picnic in parts, ready to assemble right there on the grass. It’s a brilliantly fun, show-stopping dessert that you can take literally anywhere.
Ingredients
8 large free-range eggs
400g caster sugar
600ml double cream
300g coconut or Greek yoghurt
2 ripe mangos
2 limes
4 passion fruit
40g flaked almonds
40g toasted coconut flakes or chips
Method
- Preheat the oven to 130ºC/250ºF/gas ½.
- To make the meringue, put the egg whites into the bowl of a free-standing mixer (save the yolks for another day), add a pinch of sea salt and whisk on medium power until the mixture forms stiff peaks (or you could use an electric hand whisk).
- With the mixer still running, slowly add the sugar, a little at a time. Turn the mixer up to the highest setting and whisk for another 8 minutes, or until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little longer, being careful not to let the meringue collapse.
- Line a large baking tray with greaseproof paper (blob a little of the meringue mixture onto the tray to secure the paper).
- Fit a large piping bag with a large flat nozzle with a crinkled edge (this will give you the wavy pattern), then spoon in the meringue. Pipe the meringue onto the tray in overlapping wave shapes, until the whole tray is covered.
- Bake for 1 hour 15 minutes, then turn the oven off and leave the meringue in there for at least 1 hour to cool completely.
- Lightly whip the cream and yoghurt together. Slice the mangos away from their stones, score a crisscross pattern into the flesh and push outwards so that you can easily slice it off the skin. Grate over the zest of 1 lime and squeeze over the juice. Scoop the passion fruit into a small bowl. Lightly toast the flaked almonds and coconut in a small frying pan on a medium heat until golden.
- To assemble, gently dollop the yoghurt and cream over the meringue, top with the mango, drizzle over the passion fruit and sprinkle with the toasted almonds and coconut. Add a fine grating of lime zest, to finish.
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