Mango Passionfruit Coulis Pavlova
Use Coulis Mango & Passionfruit, Frozen, Boiron (500g) to make this recipe. Ready mango and passionfruit coulis gives pavlova a tropical fruit finish without extra sauce-making. Add it after the cream and immediately before serving so the meringue remains crisp.
At a glance
- Yield: 8
- Preparation: 25 minutes
- Cooking: 1 hour 30 minutes
- Chilling or freezing: 1 hour
Ingredients
- 250g mango and passionfruit coulis, thawed and chilled
- 4 large egg whites
- 220g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 300ml double cream
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Method
- Heat the oven to 120°C fan. Whisk egg whites with salt to soft peaks, then add sugar gradually until glossy.
- Fold in cornflour and vinegar. Shape a 20cm nest on baking paper.
- Bake for 90 minutes, switch off the oven and cool inside with the door slightly open.
- Whip cream and vanilla to soft peaks and spoon into the cold shell.
- Drizzle with chilled coulis immediately before serving.
Why this recipe works
The coulis is already pourable and balanced for service, so keeping it separate protects the meringue. Passionfruit acidity cuts through sweet meringue and cream, while mango brings roundness.
Practical tips and variations
- Make the shell a day ahead and store airtight.
- Keep the coulis and cream cold.
- Assemble only when guests are ready to eat.
Serving and storage
Store the unfilled shell airtight at room temperature for one day. Refrigerate thawed coulis according to its current label; eat assembled pavlova immediately.
Frequently asked questions
Can I assemble pavlova ahead?
Only shortly before serving because cream and coulis soften the shell.
Why is my pavlova sticky?
Humidity and under-drying are common causes. Cool it slowly in the switched-off oven.
Can I make mini pavlovas?
Yes. Reduce baking time and begin checking after about 55 minutes.
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