These Eton mess pavlovas are so fresh, juicy and sweet that everyone will enjoy for dessert. The best part is they're so easy to assemble.
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To make the smashed pavlova, position a rack in centre of oven and preheat oven to 150°C (130°C fan-forced). Line a 33cm x 45cm rimmed baking tray with baking paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually add the sugar, beating on medium-high speed for 10 mins or until firm glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornflour over the meringue and gently fold in.
Using a large metal spoon, spoon 8 large dollops of meringue onto the prepared tray. Using an offset spatula or palette knife, gently spread meringue into an even layer.
Place the meringue in oven. Immediately reduce temperature to 105°C (85°C fan-forced). Bake for 11/2 hours or until meringue is crisp on the outside but has a marshmallow-like centre and puffs ever so slightly. Turn oven off. Prop oven door open with a wooden spoon and leave meringue in oven for 30 mins to cool, then remove from oven and cool completely.
Gently run a palette knife along the edges of the pavlova to loosen from the baking paper. Place another baking tray over the pavlova and invert. Carefully remove paper. Invert the pavlova back into the first tray. Gently lift the corner and break the pavlova into large pieces.
In a saucepan, stir sugar and 1 cup (250ml) water over medium-low heat until sugar dissolves. Slowly bring to the boil. Remove from heat. Cool completely.
Stir passionfruit pulp and 1/2 cup (125ml) lime juice into syrup. Pour into a 20cm square baking dish and freeze for 30 mins or until the mixture is icy around the edges.
Using a large fork, stir edges of the passionfruit mixture into the centre. Freeze, stirring every 20-30 mins, for 1 1/2 hours or until frozen. Using a large fork, scrape frozen granita into flaky crystals. Cover and keep frozen.
In a medium bowl, gently toss the mangoes, kiwifruit, lime rind and remaining 1/4 cup (60ml) lime juice.
Break the pavlova into smaller pieces and layer with the mango mixture and cream in dessert glasses. Spoon 1/3 cup of granita into each glass. Serve immediately.
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