Passionfruit & Mango Curd Pavlova


Prep time
25 minutes
Cooking time
1 hour 40 minutes
Serves 6
A deliciously elegant pavlova made with crisp white meringue and filled with whipped cream and indulgent Passion Fruit and Mango Curd.
4 medium egg whites ​
220g caster sugar ​
2tsp lemon juice ​
½tsp vanilla extract ​
2tsp corn flour ​
320ml double cream ​
1tbsp icing sugar ​
4 passionfruit's
1 jar Passion Fruit & Mango All Butter Curd

Cooking Method

  1. Pre-heat oven to 130°C/110°C fan/Gas mark 1 and line a baking tray with parchment

  2. Separate the egg whites in a bowl one egg at a time and pour the egg whites into a bowl and whisk them until firm peaks (use electric whisker). One tablespoon at a time, add the sugar until firm peaks form

  3. Add the vanilla extract and gently whisk until combined and then fold in the corn flour

  4. Spoon the meringue onto the baking tray and style into your desired shape using an angled palette knife

  5. Bake in the oven for 10 minutes on 130°C, then turn down to 100°C for 90 minutes

  6. Once baked, turn the oven off and leave meringue in the oven to cool slowly with the door closed

  7. Once cooled, remove from the oven and spread a thick layer of our Passion Fruit & Mango All Butter Curd in the middle of the meringue. Leave to one side

  8. For the whipped cream, whisk icing sugar and double cream for a few minutes until thickened (be careful not to curdle)

  9. Using a wooden spoon, spread the whipped cream on top of curd, then using a teaspoon swirl remaining curd into the cream

  10. Add fresh passion fruits and seeds to the pavlova and enjoy!

Don’t have Passion fruit & Mango?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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