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.