Mango and passion fruit pavlova

Mango and passion fruit pavlova

For 10 guests

Ingredients :

- 5 egg whites

- 150g caster sugar

- 400ml of Ponthier Mango Puree

- 1 fresh mango

- 5 passion fruit

Decor :

Grated coconut and black sesame

Preparation steps:

1 - Make a French meringue by mounting the egg whites. Add the sugar little by little. The mixture should be very stiff and shiny.

2 - Using a pastry bag, place the meringue on a baking sheet lined with baking paper. Place the pavlova in the oven at 90°C for 2 hours.

3 - Once cooked, let the meringue air dry.

4 - Peel the mango to cut it into thin strips.

5 - Cut the passion fruits in half and scrape them to remove the pulp.

6 - Place to assemble the pavlova. Hollow out the center, leaving a layer on the bottom to place the mango puree on. Add the meringue. Arrange the fruits harmoniously.

7 - For decoration, add highlights such as grated coconut and why not, add black sesame seeds to your meringue before cooking to personalize your pavlova.