Pavlova with Mango, Passion Fruit & Lime Cream

Ingredients

• 3 pcsegg whites — size M, approx. 100 g
• 180 gcaster sugar
• 1 tspcornflour
• 1 tspwhite wine vinegar
• 1½ tspvanilla extract — total
• 150 gmascarpone
• 150 gGreek yoghurt
• 1 pclime
• 1 tbspicing sugar
• 1 pcmango — ripe, approx. 250 g flesh
• 3 pcspassion fruits
• 30 gcoconut flakes
• 5 gfresh mint

Method

1. 1

   Preheat the oven to 120 °C top and bottom heat and line a baking tray with baking paper.

2. 2

   Whisk the egg whites in a grease-free bowl until soft peaks form.

3. 3

   Add 180 g of caster sugar spoon by spoon and whisk until a firm, glossy meringue forms, in which almost no sugar crystals are detectable.

4. 4

   Gently fold in cornflour, white wine vinegar and ½ tsp vanilla extract into the meringue.

5. 5

   Form six pavlovas of approximately 8–9 cm and make a slight hollow in the centre.

6. 6

   Bake for 70–75 minutes at 120 °C. Then turn off the oven, leave the door ajar and let cool for at least 45 minutes.

7. 7

   Toast the coconut flakes for 2–3 minutes in a dry frying pan and let cool.

8. 8

   Mix mascarpone and Greek yoghurt. Add zest of about ½ lime, 1 tsp vanilla extract, 1 tbsp icing sugar and 1 tsp lime juice. Mix briefly and chill.

9. 9

   Peel the mango and cut the flesh into small cubes.

10. 10

    Halve the passion fruits and scoop out the pulp.

11. 11

    Just before serving, spoon the lime cream over the completely cooled pavlovas.

12. 12

    Divide the mango and passion fruit over them.

13. 13

    Finish with toasted coconut flakes and small mint leaves.