Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 225g (8oz) caster sugar

  3. 2 tsp cornflour

  4. 2 tsp white wine vinegar

  5. 50g (2oz) roasted, shelled hazelnuts , roughly chopped

  6. 150ml (5 fl oz) whipping cream , whipped

  7. 200g (7oz) greek yoghurt

  8. 1 large ripe mango , cut into slices

  9. 4 passion fruit

  10. 4 tbsp lemon curd

  11. 2 passion fruit

Instructions Jump to Ingredients ↑

  1. For the pavlova Pre-heat the oven to 160 C/Gas 3.

  2. Lay a sheet of non-stick baking parchment on a large flat baking tray and mark with a 23cm (9 inch) circle.

  3. Whisk the egg whites with an electric whisk on full speed, until they are stiff andlook like a cloud.

  4. Add the sugar, one teaspoonful at a time, still whisking at full speed until it has all been added.

  5. Blend the cornflour and white wine vinegar together in a small bowl and fold into the meringue mixture with the hazelnuts.

  6. Spoon the mixture into the circle marked on the non-stick baking parchment on the baking tray and spread out gently so that the meringue forms a 23cm (9inch) circle, building the sides up well so that they are higher than the middle.

  7. Place in the pre-heated oven but immediately reduce the temperature to 150 C/Gas 2.

  8. Bake the Pavlova for about 1-1 ¼ hours until firm to the touch and a pale beige colour.

  9. Turn off the oven and allow the Pavlova to cool in the oven.

  10. Carefully remove the Pavlova from the baking tray, peeling off the baking parchment and slide onto a flat serving plate.


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