An Aussie summer classic, these miniature pavlovas are topped with punchy passionfruit curd, sweet ripe mangoes and a smattering of fresh raspberries.
Makes 8 medium-sized (approximately 8cm) mini pavlovas and serves 8 people
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.