Pavlova with Exotic Fruits

Ingredients

• 3 egg whites
• 2 tsp lemon juice
• 150 g powdered sugar
• 6 passionfruits
• 1 tsp Cornstarch
• 250 ml multivitamin juice
• 100 g sugar
• 1 Mango
• 4 mint sprigs
• 150 g yogurt
• 150 g crème fraîche
• 0.5 tsp lime zest
• 1 tsp Lime juice

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with top and bottom heat.

2. 2.

   Beat the egg whites with lemon juice until semi-soft peaks form. Gradually add powdered sugar, folding into a smooth glossy batter. Fill a piping bag with a round tip and pipe approximately 9 cm circles onto parchment-lined baking sheet. Bake for about 1.5 hours, keeping the oven slightly ajar (e.g., insert a wooden spoon in the door). Allow the meringues to cool completely.

3. 3.

   Shell out the passionfruit pulp. Whisk cornstarch with a bit of juice until smooth. Bring remaining juice and passionfruit pulp to a boil. Stir in cornstarch and 3-4 tbsp sugar, cooking for 1-2 minutes while stirring until slightly thickened. Remove from heat and let cool; sweeten further if desired.

4. 4.

   Peel the mango and cut into pieces. Rinse mint, shake dry, finely chop half of the leaves. Mix yogurt with crème fraîche, lime zest, and juice; sweeten with remaining sugar and adjust seasoning.

5. 5.

   Serve each Pavlova topped with a dollop of yogurt‑cream, passionfruit sauce, and mango chunks. Garnish with leftover mint and serve.