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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.