19

Dec

🍍 Piney’s Fresh Mango, Blueberry & Passionfruit Pavlova 🍓
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Ingredients
  

Italian Meringue Pavlova

  • 6 Estelle’s Free Range egg whites room temperature
  • 1½ cups caster sugar
  • ½ cup water
  • 1 tsp white vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

Topping

  • 300 ml Maleny Dairies thickened cream chilled
  • 2 Damo’s Bowen mangoes peeled and sliced
  • 1 cup fresh blueberries
  • Pulp of 2–3 fresh passionfruit
  • Fresh local mint leaves to garnish

Instructions
 

Make the Italian meringue

  • Preheat oven to 120°C (fan 100°C). Line a baking tray with baking paper and draw a 22–24cm circle as a guide.
  • Place egg whites into a stand mixer and set aside.
  • In a saucepan, combine caster sugar and water. Bring to a boil over medium heat and cook until the syrup reaches 115–118°C (soft-ball stage).
  • When the syrup reaches temperature, start whisking the egg whites on medium speed.
  • Slowly pour the hot sugar syrup into the egg whites in a thin stream while continuing to whisk.
  • Increase speed to high and whisk for 6–8 minutes until thick, glossy and completely cool.
  • Gently fold in vinegar, cornflour and vanilla.

Shape & bake

  • Spoon meringue onto the prepared tray, shaping into a high-sided pavlova with a shallow centre.
  • Bake for 1½ hours, then turn the oven off and allow the pavlova to cool completely in the oven with the door slightly ajar.

Assemble

  • Whip Maleny Dairies cream to soft peaks.
  • Spoon cream into the centre of the pavlova.
  • Top generously with sliced Bowen mango, blueberries and passionfruit pulp.
  • Finish with fresh mint leaves just before serving.

Serving Tip

  • Assemble just before serving for the best texture. Perfect for warm summer nights, festive entertaining or when you want to show off the best local produce.

Notes

Italian Meringue · Local Ingredients · Summer Showstopper
Light, glossy and marshmallow-soft on the inside, this pavlova is all about celebrating beautiful local produce. Finished with whipped cream, tropical fruit and fresh mint, it’s a perfect centrepiece dessert.
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