With Christmas day around the corner we wanted to share an Australian fruit inspired pavlova that can be shared with your family and friends. This is a quick and simple recipe that has a high wow factor and of course is quintessentially Australian!

INGREDIENTS

• 5 large egg whites
• 150g caster sugar
• 2 tsp cornflour
• 25g icing sugar, to dust
• 400ml double cream
• 1 regular sized mango, chopped
• 150ml of Quincey Jones Preserves, Passionfruit Jam
• 10g desiccated coconut, to garnish

Preperation

Step 1

Preheat the oven to 150C/130C fan/300F/Gas 2. Line a 30cm x 20cm swiss roll tin (baking tray) with greaseproof paper.

Step 2

Using an electric whisk whisk the egg whites to stiff peaks, then gradually whisk in the caster sugar until the mixture is stiff and glossy. Whisk in the cornflour.

Spread out the meringue mix evenly in the prepared Swiss roll tin and then transfer to the oven to bake for 1 hour. Leave to cool completely in the tin.

Step 3

Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flip back over.

Using the electric whisk whip the cream to soft peaks then spread over the meringue, leaving 1cm border round the edge. Spread out the passion fruit jam and scatter out the mango. You can slightly warm the passionfruit jam to make it a little runny if required.

With one of the short ends of the meringue closest to you use the greaseproof paper to carefully roll up into a roulade. Dust with icing sugar and scatter with the desiccated coconut to serve.

Step 4

Enjoy!

If you need to be able to see it done, then this ABC recipe incorporating Raspberry Jam will do nicely to give you the technique required. As you can see, you may use any of your favourite QJJ jam flavours and fruit combinations. We hope you give this recipe a try. Once mastered this will be a go to for when you want to impress!