Mango and passion fruit mini-pavlovas

I love festive tables. At Christmas in the South of France, there is a tradition of 13 desserts. What a feast it must be, right? Try and picture the table, a beautiful line of sugary treats, flowers everywhere, candles, the guests adding a little of this, a little of that to their plates. I like to imagine what I would add to this banquet if I had organised it. How about mini-pavlovas?

Look at this, isn’t it adorable? The meringue recipe I use makes it melt quickly on the table, dreamy seconds of pure pleasure. I find whipped cream a little too sweet so I tend to replace it with high quality yogurt which gives it a bite, a nice contrast. And on top? Mango caramelised with tangerine juice, passion fruit for the tanginess. And the grand finale, just before eating… popping candy, fireworks! The great thing about this recipe is that, if you miss the meringue and they get slightly too cooked or you crush a few… you can change tactics and make an Eton Mess instead. It is, after all, a destructured pavlova…

Mango and passionfruit mini-pavlovas
You will need:

For the meringues
– 4 egg whites
– 250 g caster sugar
– 2 tsp corn flour
– 1 tsp orange blossom water
– 1 tsp white wine vinegar

– 200 g super quality, creamy, smooth yogurt like Straight Up  (I swear by it! It also worked great in my eggnog recipe)

– 2 ripe mangos, peeled and diced
– juice of three tangerines
– 50 g caster sugar
– flesh of 2 passion fruit

– popping candy

Make the meringues first – this can be done 2 days in advance. Beat the whites until they form firm peaks. Add the sugar little by little, still whisking. Then the corn flour, orange blossom water, vinegar and fold it in the mix.

On a sheet of baking paper, draw circles of 10 cm diameter (use a glass!), leaving 2 cm at least between them. Fill with spoonfuls of meringue and bake at 180 dec C for 15mn. Leave to cool down before trying to detach them from the paper.

Add the mangoes and sugar in a frying pan. When the sugar has dissolved, pour in the tangerine juice and leave to caramelise a little. Put aside to cool down.

Time to dress up those meringues! First a spoonful of yogurt, then the mangoes, the passion fruit. And before biting in, the popping candy. Ah, that magical noise…

Mango and passionfruit mini-pavlovas Mango and passionfruit mini-pavlovas Mango and passionfruit mini-pavlovas

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