Pavlova with Mango, Kiwifruits and Mangosteen
Serves: 8
  • 5 egg whites
  • 190g caster sugar
  • 2 tbsp cornflour (cornstarch), sifted
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  • 3 kiwifruit
  • 1 mango
  • 3 mangosteen
  • mint leaves and toasted coconut flakes to garnish
  1. Preheat oven to 150 C. Clean and dry your mixing bowl. Make sure it's grease-free and the whisk is clean too. Place eggs and vinegar inside. Start whisking with medium speed.
  2. When eggs turn to frothy, add in caster sugar. Then, turn the whisk on high.
  3. Once it reaches to medium peaks, add in corn starch and vanilla extract and continue to whisk but use a medium speed instead because you want to minimize the size of the air bubbles and make the cake smooth. It should be almost stiff peak.
  4. Pour out onto a lined baking tray, in the center and form it into a 8" round shape, about 3"-4" high. It should be flat or looks like it has a sunken dome on top. This will act as your cream 'bowl'
  5. Place it in the oven and turn the temperature down to 120 C. Bake for 1 hours 10 minutes. Then, once it's done, turn off the oven and leave the pavlova inside, with the door slightly open for another 10 minutes.
  6. Then remove from oven and let it cool.
  7. Whip cream to medium peaks, spread it on top. Slice fruits and arrange everything on top. Sprinkle with some mint leaves and toasted coconut flakes.
Recipe by The Sweet Spot at

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