Mango sheet pavlova with lime passion cream
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Mango sheet pavlova with lime passion cream
Nothing says ‘summer’s here’ like a fruit-laden pavlova, and this topping is a great twist on traditional berries. Feel free to make a double batch of the lime syrup – it’s great drizzled over fruit and yogurt in the morning and works brilliantly in summer cocktails
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
470Kcal
Fat
27gr
Saturates
17gr
Carbs
52gr
Sugars
51gr
Fibre
2gr
Protein
4gr
Salt
0.1gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 4 medium egg whites
- 200g caster sugar
- 1 tsp cornflour
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the topping
- 60g caster sugar
- 2 fresh makrut lime leaves (or 6 dried)
- 300ml double cream
- 1 tbsp icing sugar
- 3 passion fruit
- finely grated zest of 2 limes, plus pared zest to decorate (optional)
- 1 large mango, peeled, de-stoned and finely sliced
Step by step
Get ahead
Make the pavlova base the day before and leave in the oven overnight; store in an airtight container. The syrup can be made ahead, too (store at room temperature). Top the pavlova with the cream and fruit shortly before serving. Leftovers keep in the fridge for 1-2 days, but will start to soften.
- Preheat the oven to 140°C, fan 120°C, gas 1. Line a 23 x 32cm baking tray with baking paper, ready for your meringue.
- Place the egg whites in a sparklingly clean bowl and beat with an electric whisk on a medium speed for 1-2 minutes, until the whites resemble a thick foam. Increase the speed, then once the whites form stiff peaks, begin adding the 200g caster sugar, a spoonful at a time, whisking well between each addition, until you have a stiff, smooth, glossy meringue.
- Briefly whisk in the cornflour, lemon juice and vanilla extract until just combined. Spread the mixture out in the lined tray, leaving a 2cm space all around the edges to allow the meringue to spread a little. Use a spatula or palette knife to smooth the edges of the meringue, creating little peaks, if you wish.
- Bake the meringue for 1 hour, then turn the oven off and leave to cool completely inside (at least 2 hours).
- To make the lime syrup, tip 60g sugar into a small pan. Add 3 tablespoons of water and dissolve over a very low heat. Try not to stir the syrup but shake the pan occasionally to encourage the sugar to dissolve. Scrunch up the lime leaves to help release their aroma and add to the pan. Bubble for 1 minute then remove from the heat and leave to cool.
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Halve the passion fruit and press through a sieve to separate the juice and seeds. Whip the cream with the icing sugar, passion fruit juice and lime zest until it forms soft peaks. Spoon over the centre of the meringue and top with the mango slices, a few passionfruit seeds and the pared zest, if using. Discard the lime leaves from the syrup, drizzling it over the pavlova, to serve.Waste notAdd leftover makrut lime leaves to Thai and south-east Asian coconut curries and stir-fries to impart a fragrant, spiced-citrus flavour. Remember to first ‘bruise’ or crush the fresh leaves to help release their aromas.
