Mango and Passion Fruit Pavlova Crown
Andi Healey
Web Manager
A wreath of crisp, marshmallowy meringue topped with whipped cream, ripe mango, and passion fruit. Dramatic to look at, surprisingly forgiving to make, and exactly right for a spring table.
The pavlova crown is one of those puddings that people assume is difficult because it looks the way it does. It is not. The meringue takes about fifteen minutes to prepare and forty-five minutes in the oven; after that it sits and cools in peace while you get on with other things. The wreath shape is achieved by piping or spooning the mixture into a ring on a baking sheet lined with parchment. It does not need to be perfect. Rustic edges and peaks are what you want.
The choice of tropical fruit is deliberate. In April, the strawberries available in the UK are not yet worth eating. Mango and passion fruit are at their best, they hold their colour and texture on the meringue, and the sharpness of the passion fruit cuts through the cream in a way that British summer fruits cannot quite match at this time of year.
This is a pudding that needs to be assembled close to serving. The meringue will keep in an airtight tin for two days; the cream and fruit go on just before you carry it to the table.
Ingredients
- 6 large egg whites, at room temperature
- 300g caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
For the topping
- 400ml double cream
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- 2 ripe mangoes, peeled and diced
- 6 passion fruits, halved and pulp scooped
- Zest of 2 limes
- Small bunch of fresh mint, leaves picked
- Edible flowers, optional but beautiful
Method
- Make sure your bowl and whisk are completely clean and grease-free — any fat will prevent the whites from whipping. In a stand mixer or with an electric hand whisk, beat the egg whites on medium speed until they form firm peaks. This takes around four to five minutes. You should be able to hold the bowl upside down without them moving.
- With the mixer running, add the caster sugar one tablespoon at a time, waiting about 20 seconds between each addition. Once all the sugar is incorporated, increase the speed and whisk for a further three to four minutes until the meringue is thick, glossy, and stands in stiff peaks. Rub a little between your fingers: it should feel completely smooth with no graininess. If it still feels gritty, keep whisking.
- Fold in the cornflour, white wine vinegar, and vanilla extract with a large metal spoon. Use gentle, confident folds — you do not want to knock out the air.
- Spoon or pipe the meringue into a wreath shape using your circle as a guide, building up the sides slightly higher than the centre to create a well for the cream. Make peaks and swirls with the back of a spoon. Do not try to make it neat.
- Bake for 45 minutes, then turn the oven off and leave the meringue inside with the door closed for at least an hour, or overnight. It will crack slightly as it cools. This is correct.
- When ready to serve, whip the cream with the icing sugar and vanilla until it holds soft peaks. Spoon into the centre and over the crown of the meringue. Top with the mango, spoon over the passion fruit pulp, scatter with lime zest, mint leaves, and edible flowers if using. Carry it to the table whole and slice at the table.
Chef's Tips
- Egg temperature matters: cold egg whites whip to a lower volume. Take them out of the fridge 30 minutes before you start.
- The vinegar and cornflour are not optional: they are what gives the pavlova its marshmallowy centre rather than a dry, crumbly texture throughout.
- Crack strategy: if the meringue cracks significantly, embrace it. Pile the cream and fruit over the top and it will look intentional.
- Make ahead: the baked meringue will keep in an airtight container at room temperature for two days. Do not refrigerate it — moisture is the enemy.
- Fruit alternatives: if you prefer, swap the mango for sliced kiwi and use strawberries alongside the passion fruit once they come into season in late May.
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