Packed with fruit and built to hold up in the summer heat, this pav is the perfect finale to any Chrissie meal.
Ingredients
Method
1.Preheat oven to 150°C. Line 3 oven trays
with baking paper. Clean
bowl and whisk of an electric mixer with white vinegar and a piece of kitchen paper. Put eggwhites and cream of tartar in bowl and beat on medium, using whisk attachment, for
2 minutes or until soft peaks form. With motor running,
add caster sugar, 1 Tbsp at
a time, continuing to whisk until a stiff and glossy meringue forms. Mix in cornflour and beat for 1 minute.
2.Fold vinegar into meringue, then divide between prepared trays. Spread into 22cm discs, then bake for 10 minutes. Reduce heat to 120°C and bake for 1½ hours or until meringue is crisp. Open oven door slightly and allow to cool completely.
3.Meanwhile, combine passionfruit pulp and wine
in a small saucepan over
a medium heat. Once simmering, reduce heat to low. Mix arrowroot with water, then whisk into passionfruit and continue simmering until thickened. Transfer to a bowl and set aside to cool. Whip cream, vanilla seeds and icing sugar until soft peaks form.
4.Spread whipped cream onto each meringue disc, then decorate each
disc with sliced mango
and mixed berries.
5.Spoon over passionfruit sauce.
6.Carefully stack
meringue discs on top
of each other and serve.
