If anything is going to have you fall off the fitness wagon, it is this. Beware belly bloaters, BEWARE!


  • a little melted butter
  • 2 tsp cornflour
  • 6 eggs
  • 280 g fine granulated sugar
  • 1 tsp white vinegar
  • 200 ml whipping cream
  • 2 tbsp icing sugar
  • 1 ripe mango
  •  1⁄2 lime
  • 1 passion fruit


  1. Preheat the oven to 120 °C and line a baking tray with baking paper. Draw a 24 cm circle on it, brush with melted butter, dust with cornflour and shake off the excess.
  2. Separate the eggs and whisk the whites in a very clean bowl until soft peaks form. Gradually add 1 tbsp sugar at a time and continue to stir until the meringue is thick and glossy and the sugar has dissolved. (Rub a little meringue between your fingers. If it feels grainy, beat some more). Sieve the cornflour into the mixture and add the vinegar, stir.
  3. Spoon the meringue onto the prepared baking paper. Smooth the top and sides with a pastry scraper, then form small tips at the corners.
  4. Bake in the oven for 80-90 minutes or until the pavlova is dry on the outside. Then turn off the oven, hold the oven door open with a wooden cooking spoon and leave to cool completely.
  5. Peel and core the fresh mango and cut the flesh into nice strips. Sprinkle with a little lime juice and set aside. Whip the cream with 2 tbsp icing sugar.
  6. Once the pavlova has cooled completely, place on a serving plate. Spread the whipped cream and mango on top, then spoon the flesh of the fresh passion fruit on top. 
Note: For a three-tier pavlova, triple the ingredients and divide the meringue between 3 baking sheets.


© LetzCook

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