Mango Passionfruit Pavlova

What is your perfect dessert? As I was eating this, all I could think was that this was it. It had all the things I like in desserts: contrasting textures, sweet and tart flavours, tropical fruit, acidity, and lashings of cream. As an added bonus, it helped to use up some of the egg whites that were taking over my fridge. Pavlovas require a bit of advance planning, as they take a while to bake, but once they are baked you can throw them together very quickly. And, on a grey and rainy day, you too can enjoy a melt-in-your-mouth taste of sunshine!

Pavlova

Makes 2 individual servings

1 egg white
3 tablespoons sugar
1 teaspoon cornstarch
½ teaspoon vinegar
a bit of vanilla extract

Preheat oven to 300℉ and line a baking sheet with parchment. Beat egg whites to soft peaks, then beat in sugar gradually, until they hold firm peaks. Quickly beat in cornstarch, vinegar and vanilla. Form meringue into 2 mounds on baking sheet, making a dip in the centre to hold the filling. Place in oven and immediately reduce temperature to 250℉. Bake for 1 hour, until crisp but not browned. Turn oven off and cool in over with door propped open.

Topping

1 mango, peeled and thinly sliced with a vegetable peeler

1 passionfruit, halved, and pulp and seeds scraped out

¼-⅓ cup whipping cream, chilled

Beat whipping cream to soft peaks and dollop on cooled meringues. Top with mango and then passionfruit. Eat. Repeat as necessary.