Nutrition per portion
Who doesn’t love a good pavlova dessert? The contrast of crunchy meringue, smooth whipped cream and sweet fruit is always a winner when it comes to dinner parties. This pavlova recipe is great if you want to serve up something extra special to your guests as each person will get their own mini pavlova to taste.
Pomegranate and mango are really summery flavours and add the perfect sweetness to this dessert recipe. What’s more, it’s an easy pavlova recipe that really doesn’t take too long to whip up.
- 3 large free-range egg whites
- 165g (5½oz) white caster sugar
- 200ml (7fl oz) whipping or double cream
- icing sugar, to taste
- ¼tsp vanilla bean paste, or the seeds from 1 vanilla pod
- 1 large ripe mango, cut into small chunks
- 100g (4oz) pomegranate seeds
Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Put the egg white into a large bowl and beat until it forms stiff peaks. Add the sugar, a little at a time, whisking after each addition until the mixture is stiff and glossy.
With a little mixture, stick baking parchment on to a baking sheet. Dollop the meringue into 4 circles. Put the tray on the bottom shelf of the oven, turn down the heat to 130 C, 110 C fan, 250 F, gas ½ and bake for 40 minutes.
Turn off the oven; let the meringues cool inside for a few hours. Whip the cream with the icing sugar and vanilla until it forms soft peaks. Dollop cream on to each meringue then top with fruit. Serve immediately.