• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Mango & Passionfruit Curd Mini Pavlovas

November 12, 2020 by Salma 2 Comments

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter

Australian summer is synonymous with pavlova and the sweet smell of ripe mangoes, so it seemed fitting to create a recipe that showcases this classic combination. The delectable passionfruit curd brings these flavours together in harmony, along with a smattering of fresh raspberries. These pavlovas are miniature sized, perfect for a time when social norms dictate individual treats. A quintessential summer dessert, sure to delight all guests at your next afternoon barbecue.

The delicious Kensington Pride mangoes, passionfruit, raspberries and eggs used to create this classic summer recipe can all be found at Harris Farm Markets, the sponsor for this post and my favourite supplier for all seasonal fresh produce.

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Print

Mango & Passionfruit Curd Mini Pavlovas

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter

An Aussie summer classic, these miniature pavlovas are topped with punchy passionfruit curd, sweet ripe mangoes and a smattering of fresh raspberries.

  • Author: Salma

Ingredients

Scale

Mini Pavlovas

  • 6 large egg whites, at room temperature
  • Pinch of cream of tartar
  • 330g caster sugar, sifted
  • 1 tsp cornflour, sifted
  • ½ tsp white vinegar

Passionfruit Curd

  • 6 large egg yolks, at room temperature
  • 160g caster sugar, sifted
  • 90g unsalted butter
  • 125ml passionfruit pulp (4 large passionfruit)
  • 125ml strained lemon juice (2 large lemons)
  • Zest of 2 large lemons
  • Pinch of fine sea salt

To Serve

  • 300ml double thick cream
  • 1 tbsp icing sugar, sifted
  • 2 large mangoes, cold
  • 125g fresh raspberries
  • Edible flowers (violas), if desired

Instructions

Mini Pavlovas

  1. Pre-heat oven to 140°C (120°C fan-forced) and line 2 baking trays with baking paper. Using a thick black pen and round lid or glass, trace four 8cm (3”) circles on each baking paper, at least 5cm (2”) apart, to use as a guide for the size of your pavlovas. Turn the baking paper over so that no pen marks appear on your pavlovas later when baked.
  2. Place egg whites and cream of tartar in free-standing mixer with whisk attachment and whisk on medium speed until frothy.
  3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).
  4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
  5. Sift cornflour over meringue, then sprinkle with vinegar, and fold gently to combine.
  6. Spoon meringue onto baking paper circles, scooping out small nests in the middle.
  7. Place trays in oven on bottom shelves and turn the oven down to 120°C (100°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlovas in the oven for 4-6 hours to allow them to cool down slowly and prevent collapse.

Passionfruit Curd

  1. Lightly whisk egg yolks and sugar together in a large bowl until pale and thick but not frothy.
  2. Melt butter, passionfruit pulp, lemon juice, zest and salt together in a medium saucepan over low heat until combined.
  3. Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until it turns a deep yellow colour, and thickens to coat the back of a spoon (approximately 5-10 minutes).
  4. Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

To Serve

  1. Place cream and icing sugar in a mixing bowl and whisk gently by hand to soft peaks.
  2. Use a melon baller to create mango balls, or if preferred, cut mangoes into small cubes.
  3. Place mini pavlovas on a serving platter or individual plates and spoon over with passionfruit curd and cream. If you find the amount of passionfruit curd in excess to your liking, reserve the remaining curd for another dessert.
  4. Decorate with mango balls, fresh raspberries and edible flowers if using. Serve immediately.

Enjoy!

Notes

Makes 8 medium-sized (approximately 8cm) mini pavlovas and serves 8 people

Baking Notes
1. For best results when creating the mango balls, use a melon baller and ensure the mangoes are cold, and ripe but firm. If preferred, cut the mangoes into small cubes.
2. If you find the amount of passionfruit curd in excess to your liking, reserve the remaining curd for another dessert.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter

You may also like:
Mango & Macadamia Mini Ice Cream Cakes
White Chocolate Teacakes + Passionfruit Curd
Fig & Blackberry Mini Pavlovas + Pomegranate Spiced Syrup

Filed Under: Meringues & Pavlovas Tagged With: Gluten-free, Mango, Passionfruit, Raspberry

Previous Post: « Chai Poached Pears + Salted Caramel
Next Post: Mango & Macadamia Mini Ice Cream Cakes »

Reader Interactions

Comments

  1. Nahi

    December 2, 2020 at 2:01 am

    Can they be made ahead a couple of days . Can you store pavlova and how .

    Reply
    • Salma

      December 22, 2020 at 8:48 pm

      Hi Nahi,
      Thanks for your query. Yes you can make the pavlovas ahead of time, although given they taste perfect when the exterior is crips and inside is soft and marshmallowy, I wouldn’t recommend baking them more than a day in advance. If you do need to bake them well in advance, an alternative would be to dry them out completely so they are completely crisp inside and out (ie. bake them an extra 20-30 minutes), although obviously they would be more like a large meringue than, rather than a pavlova. Regardless of what you prefer – they are all best stored in an airtight container at room temperature. Keep them away from the fridge and ideally don’t bake them in humid conditions as moisture quickly deteriorates the quality of the pavlova/meringue. I often find it difficult to avoid the humidity as typically I make pavlova a lot over the Australian summer, so if that’s the case where you live I highly recommend using the air conditioner while baking if available. Hope that helps and happy baking!

      Kind regards,
      Salma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
Follow @thepolkadotter on Instagram

Latest Blog Posts

Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok