A chewy, yet slightly crispy, meringue nest filled with freshly whipped cream and mangoes, strawberries, and passion fruit tossed in a honey-mint syrup.
Ingredients
For the meringue nests:
6 egg whites
1¾ cups (338g) sugar
1½ teaspoons corn starch
1½ teaspoon vinegar
For the whipped cream filling:
2 cups (500ml) whipping cream
1 teaspoon vanilla extract
4 tablespoons icing sugar
zest of 1 orange
For the fruit topping:
2 tablespoons honey
juice of 1 lemon
a few mint leaves, torn up
6 mangoes, peeled and diced
1 punnet strawberries, chopped up
pulp of 3 passion fruits
Method
Prepare the meringue nests:
Preheat the oven to 350°F. Whip the egg whites on medium speed until soft peaks form. Add in the sugar one tablespoon at a time and continue beating until stiff, shiny peaks form. Whisk in the corn starch and vinegar. Grab a piece of parchment paper and using a glass and a pencil, outline twelve circles approximately 10cm/3.5 inches in diameter. Flip the paper over on a baking sheet and divide the meringue among the circles. Using a spoon, push the meringue to sides of the circle, making sure to leave the center lower than the edges in order for the shell to be able to hold the filling. Place in the oven and immediately reduce the temperature to 250°F. Bake for one hour and then turn off the oven. Leave the oven door slightly ajar, holding it open with a spoon perhaps, until the pavlovas are completely cool (approximately two hours).
Prepare the whipped cream filling:
Whip all ingredients together until soft peaks form.
Prepare the fruit topping:
Whisk together the honey, lemon juice, and mint leaves. Toss together with the strawberries and mangoes. Place the meringue nest on a plate, fill with whipped cream, spoon fruit topping over, and pour some passion fruit pulp on top. Garnish, if desired, with mint or chocolate decorations.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/05/mango-strawberry-passion-fruit-pavlova/