For the pavlovas:
4 large egg whites (approx. 160g)
250g caster sugar
2 tsp cornflour
1 teaspoon white wine vinegar
For the toppings:
25g coconut flakes
1 ripe mango
1 lime, zest and juice
2 passion fruits
400ml double cream
1 tablespoon icing sugar
8 tablespoons Mrs Bridges Lime Curd (approx. 160g)
Follow The Recipe
Preheat the oven to 180°C fan.
Spread the coconut flakes out on a baking tray and put them in the preheated oven. Cook for 8 minutes, stirring halfway through, until they are just turning pale brown. Set aside to cool.
Line two large baking sheets with baking parchment. Use a 9cm (3.5 inch) ramekin to draw four circles on each sheet of baking parchment, making sure they are well spread out as the meringues will expand as they bake.
Using a stand mixer or a handheld electric mixer whisk the egg whites into stiff peaks. Add the sugar a tablespoon at a time until all the sugar is incorporated, and the meringue mixture is stiff and shiny. Finally, sprinkle over the cornflour and add the white wine vinegar and gently fold it in using a spatula or a metal spoon until it is completely combined. Be very gentle so you don’t want to knock the air out of the egg whites.
Divide the meringue mixture evenly between the eight circles on the trays lined with baking parchment. Use a palette knife or spatula to smooth out the sides and top of each mini pavlova, it doesn’t need to be too neat as the swirls just add to the rustic charm. Make a deep indent in the top of each mini pavlova for the filling.
Put the mini pavlovas in the oven and immediately turn the temperature down to 140°C fan. Bake for 45 minutes. You will know the meringues are cooked when you can easily lift them off the baking parchment if they still feel a bit sticky leave the oven on for a further 5 minutes. Turn off the oven and slightly open the oven door. Allow the meringue to cool in the oven until it is completely cold. This is to reduce cracking.
Zest the lime with a fine grater and set aside the zest to use later. Peel the mango and cut into 1-2cm cubes. Put the chopped mango in a bowl, drizzle over the juice of ½ the lime and mix well. Cut the passion fruits in half and scoop out the seeds into a small bowl.
Using a stand mixer or a handheld electric mixer whisk the double cream until just starting to thicken, add the icing sugar and most of the lime zest and continue to whisk until it forms soft peaks.
Gently remove the mini pavlovas from the baking parchment and put onto a large serving dish or individual plates. Add one tablespoon Mrs Bridges Lime Curd into the indent in the top of each pavlova, dollop on the whipped cream and then put the chopped mango and passion fruit seeds on top. Finally sprinkle over the remaining lime zest and the toasted coconut flakes. Serve as soon as possible or at least within the next couple of hours.
Cook’s tip: The unfilled pavlovas will keep well for two days in an airtight container so can be made in advance.