Tropical Pavlova

  • 20min
  • hrs
  • 8


  • 6 large egg whites

  • 2 ml cream of tartar

  • 350 ml castor sugar

  • a few drops of pink or red colouring (optional)


  • 2 x 250 g tubs plain cream cheese, room temperature

  • 60 ml castor sugar

  • juice of 1 lemon

  • 5 ml vanilla extract

  • 250 ml cream, whipped

To serve

  • 2–4 mangoes, peeled and cubed

  • 500 ml mango sorbet

  • 500 ml passion fruit sorbet

  • 50 g pistachio nuts, chopped

  • 8 granadillas, pulp scooped out

  • a few mint leaves, to garnish


  1. 1

    Preheat the oven to 120°C and lightly grease and line a large baking tray with baking paper. Trace the outline of a dinner plate in the middle of the baking paper, about 25 cm in diameter.

  2. 2

    To make the meringue: In a large clean glass bowl, beat the egg whites with an electric beater, until frothy, and add the cream of tartar, beating until soft peaks form.

  3. 3

    Add 30 ml of sugar at a time, beating after each addition until all the sugar has been used and the mixture is thick and glossy with firm white peaks. This takes about 10 minutes or so. Stir in a few drops of colouring, if using.

  4. 4

    Transfer the meringue to the baking tray using a spatula to spread it and using the marked circle as a guide. Create a bit of a well or indent in the centre for the filling.

  5. 5

    Bake in the oven for between 1 hour 20 minutes and 1 hour 30 minutes, until crispy on the outside but still soft inside. Take out of the oven and allow to cool down completely.

  6. 6

    To make the filling: Whisk the cream cheese, sugar and lemon juice until combined. Stir in the vanilla extract and fold in the cream.

  7. 7

    Once the meringue has cooled down completely, assemble the pavlova by placing the meringue on a serving platter and topping it with the cream cheese mixture, mango, sorbet scoops, pistachio nuts and granadilla pulp. Garnish with the mint leaves and serve immediately

Siba’s tip…

When separating the eggs, make sure there isn’t even a drop of egg yolk or fat in the egg white, as that will prevent it from fluffing up when whisked. Also be sure to use a squeaky-clean glass bowl.

Meringues are best cooked at low temperature for a long period of time so that they can become crispy on the outside without browning.