SERVES 8-12
4 large eggs, separated
1/4 tsp salt
1 tbsp white vinegar
1 tbsp cornflour
200g caster sugar

FOR THE FILLING
10 passionfruit, halved
300g fresh mango flesh, skinned and sliced into strips, cubes or both
50g vanilla sugar

FOR THE TOPPING
400ml double cream, chilled
200g thick Greek natural yogurt, chilled

TO DECORATE
Freshly grated nutmeg

Pre-heat the oven to 150°C, Gas Mark 2. Line a baking sheet with non-stick Teflon fabric or silicone paper and sprinkle it with water. In a large bowl whisk the egg whites and salt to a soft foam. Continue whisking, adding the vinegar, cornflour and half the caster sugar until stiff peaks form. Add the final amount of sugar and continue whisking to a glossy, stiff meringue. Smooth the meringue into a 25cm round using a palette knife, making it slightly concave in the centre. Reduce the oven to 125°C, Gas Mark 1 and bake for 1 hour or until the meringue is crusty, firm and pale. Turn off the oven and leave to cool in the oven for 1 hour. Scoop the passionfruit pulp into a blender. Blitz for 5 seconds, then strain the liquid, discarding the seeds. Return the liquid to the blender, add half the mango and pulse to a purée. Put the vanilla sugar and half the mango purée into a saucepan with the egg yolks. Heat and stir constantly over a medium heat for 5 minutes or until a thick creamy sauce forms. Cool this over ice, then fold in the remaining mango purée. At serving time, whisk the cream until thick, fold in the yogurt and briefly whisk again. Spread the pavlova with the purée and scatter the remaining mango pieces around the edges. Smooth the yogurt and cream mix over most of the top and dust with nutmeg.

RECIPE CLARE FERGUSON
MARCH 2008