Tropical Pavlova

4.30 (21)
🍽 Serves 8 🏷 Meringue

This impressive dessert features a shop-bought meringue nest topped with softly whipped cream and icing sugar. It is then layered with scoops of mango and passion fruit sorbet, fresh mango cubes, and a drizzle of passion fruit seeds. The final flourish is a scattering of pistachio nibs and fresh mint leaves for a beautiful and delicious finish.

Tropical Pavlova

Ingredients

  • 1 store bought meringue nest, approximately 360g
  • 500ml double cream
  • 80g icing sugar
  • 2 fresh mangoes, cubed, store bought
  • 4 passion fruit, cut in half and seeds scooped out
  • 1/2 tub mango sorbet
  • 1/2 tub passion fruit sorbet
  • 50g 1/2 a packet pistachio nibs
  • 15g mint leaves

Method

  1. Allow the sorbet to soften for a short while.
  2. Combine the double cream with the icing sugar and whip until it forms soft peaks.
  3. To assemble, position the meringue nest on a cake stand and spread the whipped cream over it.
  4. Add generous scoops of both the mango and passion fruit sorbets on top of the cream.
  5. Arrange the cubed mango pieces around the sorbet and spoon the passion fruit seeds over everything.
  6. Finish by sprinkling the pistachio nibs and fresh mint leaves across the top.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMeringue
AuthorFood Network UK