Mango and Blueberry Pavlova
The delicate meringue shell has a crisp exterior and a marshmallowy center, topped with luscious, whipped cream, juicy mango slices, and bursts of fresh blueberries. Whether you’re celebrating a special occasion or just indulging in a little treat-yourself moment, this pavlova is as stunning as it is delicious.
Ingredients
- 6 egg whites
- 300g sugar
- 2 tbsp corn flour
- 600ml double cream
- 200g white chocolate
- 200g mango puree
- 400g blueberries
- 150g sugar
- 1/2 lemon
- 3 digestive biscuits
Step 1
Set the oven to preheat at 120°C.
Step 2
Using an electric whisk, beat the egg whites and sugar for 10 minutes until stiff peaks form. Add the cornflour and whisk for about 1 minute, until fully combined.
Step 3
Spoon the mixture into 6 portions on a lined baking tray. Use a clean spoon to create a small dip in the center of each portion.
Step 4
Bake for 1 hour and 30 minutes, then leave the pavlova in the oven to cool completely.
Step 5
Heat 300ml of double cream in the microwave for 1 minute. Pour it over broken white chocolate in a bowl and whisk until the chocolate melts. Gradually add the remaining double cream and mango puree, then place the mixture in the fridge to chill completely.
Step 6
Place the blueberries in a saucepan with the sugar, lemon juice, and 4 tbsp of water. Bring to a simmer and cook for 10 minutes, until the mixture thickens into a syrup but the blueberries remain firm. Transfer to a bowl and let it chill.
Step 7
When ready to serve, whip the mango cream until thick, then spoon it over each pavlova. Top with the blueberry compote and crumble the biscuits on top.