This dessert is a tropical take on a classic pavlova and makes the perfect end to a tropical Christmas feast.






Skill level

Average: 3.6 (7 votes)


  • 4 egg whites
  • 215 g light golden caster sugar
  • 600 ml double cream, lightly whipped
  • 3 fresh mangoes. 2 thinly sliced, 1 blended to a puree
  • 2 passionfruit
  • ½ pomegranate, seeds removed
  • 100 g shredded coconut, toasted
  • 100 g white chocolate curls
  • 100 g dark chocolate curls
  • handful of mixed berries, mint sprigs and icing sugar, to decorate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 1 hour

Preheat oven to 120˚C.

Using an electric mixer, whisk the egg whites until light and fluffy. Add the sugar, one tablespoon at a time, until the meringue is thick and glossy. Using a large dinner plate as a guide, draw a circle on a large piece of baking paper, then repeat with another sheet of paper. Dab a little of the meringue mixture onto two large baking trays, then turn the sheets of baking paper over and place on top (the meringue stops the paper from slipping). Using the circles as a guide, spread the meringue into two rounds, about 2.5 cm thick. Bake for 1 hour, then switch off the oven and allow to completely cool in the oven. When cool, store the meringue discs in an airtight container until needed.

Just before serving, whisk the cream until soft peaks form. Place one meringue disc on a serving plate and spread with half the cream. Top with half the mango slices, mango puree, passionfruit, pomegranate, coconut and chocolate curls. Top with the remaining meringue and repeat with the remaining ingredients. Finish with a handful of fresh berries, sprigs of mint and a dusting of icing sugar.


This recipe is from  Jeni Barnett's 12 Chefs of Christmas. To find out more about what's on Food Network Australia, see the program guide here.