My daughter has raved about a pavlova she made a year ago with a rich mango and passionfruit curd topping. She acquired the recipe for the Mango and Passionfruit curd from Lorraine Elliott’s Not Quite Nigella. Lorraine makes pavlovas, all towers of gooey loveliness and there are at least 6 fabulous versions to consider. I often prefer to make mini pavlovas or meringues so that I can string out the exquisite curd a little longer. As the mango season is at its height ( but not for long) I decided it was time to give her recipe a try. It is also a very fitting dessert for Australia Day on January 26th.
Little Daisy, the cheffa, was my main tester. Daisy likes to watch cooking videos to improve her cooking skills and always helps in the kitchen, with her own stool and special knife. She is genuinely my best kitchen hand, her enthusiasm spurs me on.
Little meringues are easy to whip up and store well in a tin- ready for any young customer with an appetite. They can be served as individual greedy sized desserts, or smashed up and made into an Eton Mess.
The small meringue recipe
- four egg whites
- 1 cup (220g) caster sugar
- 2 Tablespoons cornflour
- 2 teaspoons white wine vinegar
- Preheat oven to 150ºC. Line two small baking trays with baking paper. Whisk egg whites in an electric mixer until soft peaks form, then add the sugar gradually and beat until they turn glossy. Remove bowl from stand and stir through the cornflour and vinegar.
- Use a piping bag to make 6 rounds of meringue with slightly walled sides, or make freeform shapes, as pictured above, if you intend to smash them up for Eton Mess. Leave at least 3 cm between each meringue to allow for spreading.
- Reduce the oven to 120ºC and bake for 40 minutes. Turn off the oven and allow them to cool completely. Store in an airtight tin for up to 2 weeks.
Lorraine Elliott’s Mango and Passionfruit Curd
Makes about 3 cups of curd
- 5 egg yolks
- ¾ cup sugar
- 125g butter, cut into cubes
- ½ cup passionfruit pulp (about 5 passionfruit)
- ½ cup mango pulp, processed (about 1 large mango)
Heat a heavy bottomed saucepan on medium heat (4 out of 10 where 10 is the hottest temperature). Place the yolks and sugar and stir until combined. Add the cubes of butter and allow to melt. Stir just stir enough so that it doesn’t stick to the bottom of the pan.
Add the passionfruit and mango pulp to the pan and allow to thicken stirring occasionally. It will take about 10-15 minutes to thicken and will thicken further upon cooling. Store in sterilised jars.
To Assemble the Desserts
Use parfait glasses or bowls. Roughly smash the meringue and layer with cream, the curd, fresh passionfruit, and repeat, topped with fresh mint leaves.
Other components are whipped cream, more passionfruit, sliced mango, and other tropical fruits in season. Daisy said no to banana so take heed of her advice.
I sent all the components home with five-year old Daisy: the meringues, the whipped cream and the curd so she can practice her assembling to impress her father and sisters.
Footnote: Today Lorraine has written up this sweet curd again- check her updated recipe here too.