Prue Leith's Mango Pavlova with Passionfruit Preserve
Did you catch us on TV? We were thrilled to be featured as Prue's Food Hero in Prue Leith's Cotswold Kitchen on ITV. They shared the story of our Gooseberry Preserve from farm to jar and our all important team tasting!
Prue also made a pavlova using our Passionfruit Preserve, and I'm so excited to be sharing the recipe with you here. This is one special dessert, and it's surprisingly easy to make. But if you want something even simpler, buy some ready made meringue nests and use them instead. Our Passionfruit Preserve helps take the cream to the next level (and we won't tell anyone that you didn't make the meringue!)
Heat the oven to 120°C/fan 100°C. Line a baking tray with baking parchment.
Start by making the meringue. Put the egg whites, caster sugar, and cornflour in a clean bowl and whisk with an electric mixer on medium speed.
Meanwhile, bring 2 tbsp of water and the white wine vinegar to the boil in the smallest pan you have. Tip the boiling liquid onto the mixing whites, then increase the speed and whisk for 10-15 minutes, until the meringue is thick and glossy and forms stiff peaks when the whisk is lifted.
Use a piping bag to create four individual meringues on the lined baking tray. No piping bag? Use the back of a spoon to shape them out instead: thinner in the middle, and thicker around the rim.
Bake in the middle of the oven for 30 to 45minutes, until they feel set and dry. Remove from the oven and allow to cool completely on the sheet.
Whip the cream until soft peak consistency then fold in the passion fruit jam.
Spoon the passionfruit cream onto the pavlovas then top with the mango cubes.
