Mango & Blueberry Easter Pavlova


Makes 1 large pavlova 

225 ml free range egg whites (Approx 6 large eggs)
330 grams caster sugar 
1 tablespoon corn flour 
1 ½ teaspoons white vinegar
2 teaspoon vanilla 
Pinch of sea salt
1 punnet fresh blueberries 
2 mangos, sliced
Decorative chocolate mini eggs
375 ml whipping cream 
1 teaspoon vanilla 
80 grams icing sugar


Pre heat oven to 100C. Draw a circle or oval, on parchment paper, depending on what platter you will be serving the pavlova on. Flip the paper so the outline is underneath & place on a greased baking tray. 

In a stand up mixer add egg whites & a pinch of salt & whisk for 10-12 minutes on high speed until the whites start to form stiff peaks. Gradually add caster sugar 1 tablespoon at a time (this will take a further 12-15min) & the egg whites will become thick & glossy. This is a very important step, do not rush this process. Next add the vinegar, corn starch & vanilla. Whisk for another minute to fully incorporate. 

Spoon the meringue in the centre of your shape & build a pillowy soft nest making sure to fill out to the edge of your outline. Make sure to make indents into the meringue, this is where all the amazing fruit & cream can sit & look beautiful. 

Bake in the oven for 2 hours, until the outside is nicely crisp & dry. Turn off the oven & let sit inside for 3 hours to let cool naturally. 

Whip the cream with the icing sugar & vanilla until light & fluffy. 

Have all your fruit, cream & Easter eggs ready to assemble. 

Now the fun part…. Layer dollops of whipped cream, fruit & eggs all over the top of the meringue, making pretty patterns, as this will be your showstopping Easter centrepiece dessert. 

We like to decorate the pavlova with fresh leaves & edible flowers to really brighten up the Easter theme.