Pavlova roll single

Is there such a thing as too many mangoes?  Apparently so.

Mangoes are one of the most popular summer fruits in Queensland.  Home in scores of backyards, and craved by many as summer months loom near.

My high school years were rich in mango memories.  The school, perched high on a hill and overlooking the Brisbane river, was already an attractive position.  But it was made even more appealing by the addition of an enormous mango tree royally positioned in one of the main throughfares.

Many students casually grazed on the sweet, ripe fruit during lunch time.  Quite a messy affair, often requiring a liberal washing of the face before returning to class!

As Australia Day fast approaches, the fragrant mango, king of fruit (in my opinion!), justly takes centre stage.  In this quintessential summer dessert, the succulent, buttery flesh of the mango is cloaked by a soft pavlova roll, and finished with cream and passion fruit.

Now, this is summer!

Pavlova roll set

{ Pavlova roll with mango and passion fruit } original recipe by Julia @ Mélanger

* Ingredients *
4 eggs
1/8 teaspoon cream of tartar
¾ cup (160g) sugar
1 teaspoon white vinegar
1 teaspoon cornflour
1/2 teaspoon pure vanilla extract
Double thick cream
1 mango, sliced
2 passionfruits, pulp removed
Icing sugar / confectioner’s sugar

* Directions *
Pre-heat the oven to 160C / 320F.  Line a Swiss roll pan with baking paper.  Beat the egg whites with the cream of tartar until soft peaks form.  Slowly add the sugar until incorporated and you reach firm peaks.  Fold in the vinegar, cornflour and vanilla gently.

With an offset spatula, spread the mixture into the Swiss roll pan.  Bake for 15-20 minutes, being careful it does not brown too quickly.

Meanwhile, place a clean tea towel on a cooling rack.  Liberally sprinkle with icing sugar.  When the Pavlova is cooked, remove from the oven and invert onto the tea towel.  Carefully remove the baking paper and allow to cool.  The Pavlova at this stage can be stored in an air tight container for up to 24 hours.

When ready to serve, spread a thick layer of cream across the Pavlova.  Top with mango and passion fruit.  Using the tea towel as a guide, roll up the Pavlova gently in a similar fashion to a Swiss roll.  Sprinkle generously with icing sugar, and serve sliced.

Serves 8-10

Want more marshmallow-ey light dessert? See Strawberry Pavlova.