Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert.
Ingredients
3 large egg whites, at room temperature
175 g (6 oz) caster sugar
200 ml (7 fl oz) double cream
200 g (7 oz) natural Greek yogurt
1 ripe mango, peeled, stoned and sliced
150 g (5 oz) fresh redcurrants
2 passion fruit
175 g (6 oz) caster sugar
200 ml (7 fl oz) double cream
200 g (7 oz) natural Greek yogurt
1 ripe mango, peeled, stoned and sliced
150 g (5 oz) fresh redcurrants
2 passion fruit
Method
- Preheat the oven to 150°C/300°F/Gas 2 and line 2 baking sheets with non-stick baking paper.
- Whisk the egg whites in a large, spotlessly clean mixing bowl until they form stiff peaks, then whisk in the caster sugar, a teaspoon at a time, until the mixture is stiff and glossy.
- Spoon large tablespoons of the meringue mixture onto the prepared baking sheets to make 6–8 mini pavlovas. Using a teaspoon, spread each meringue out into a rough circle and make a dip in the centre.
- Put the meringues in the oven, then turn down the temperature to 130°C/250°F/Gas ½ and bake for 40–45 minutes until firm to the touch and lightly golden in colour. Turn off the oven, leaving the meringues inside and the oven door closed, so that they cool slowly for another hour. Remove from the oven and remove from the baking sheets.
- Whisk the double cream until it forms stiff peaks, then fold in the Greek yogurt. Divide the mixture between each pavlova, then arrange the mango and redcurrants on top. Slice the passion fruit in half, scoop out the seeds and pulp and scatter over the top of each meringue.
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