STM Guest Chef: Rockpool head chef Brendan Owens shares the recipe for his passionfruit and mango pavlova Brendan Owens STMSun, 2 November 2025 2:00AMCommentsCommentsPassionfruit and Mango PavlovaIngredients
For the pavlova
320g egg whites
180g caster sugar (A)
350g caster sugar (B)
10g vanilla essence
20g apple cider vinegar
20g cornflour
For the passionfruit curd
100g passionfruit juice
125g caster sugar
125g eggs
125g salted butter
3g gelatine powder
15g cold water
For the Chantilly cream
300ml 35 per cent thickened cream (I use Bulla)
300ml whipping cream
30g caster sugar
10g vanilla essence
To serve
Fresh passionfruit seeds
Fresh mango
Toasted coconut shavings
Preparation
For the pavlova
Step 1 Using a stand mixer (I use a KitchenAid), whip your eggs slowly to break them up and then increase the speed to medium. Turning the mixer to high speed, start adding your first batch of sugar (lot A) and as the eggs turn into a light meringue, continue to pour in the sugar until it is all incorporated. As a guide, the meringue should fill a standard mixing bowl to the middle by this stage.
Step 2 Once all the sugar grains have broken down, begin pouring the second batch of sugar (lot B) into the meringue. Don’t add it too fast or it will go very soft. Once all the sugar is incorporated, you should have a firm meringue with a matt sheen to it.
Step 3 In another bowl, combine your vinegar, vanilla and cornflour and mix to a paste consistency. Add a couple of spoonfuls of meringue to the mix and combine, then fold the mixture and the original meringue together.
Step 4 Preheat an oven to 200C and line a baking tray with parchment paper. Shape the meringue however you see fit; we split it into two or three discs so we can layer.
Step 5 Bake in the oven for 35 minutes at 165C fan-forced. Once done, leave the oven door open and allow it to set.
For the passionfruit curd
Step 1 I use a Thermomix but you can also use a saucepan. Heat half the sugar and all of the juice to 60C and mix. I use speed four on the Thermomix.
Step 2 Bloom the gelatin powder by sprinkling it evenly over the cold water in a bowl and set aside until jelly-like.
Step 3 Bring the butter to room temperature. Blend the eggs with the rest of the sugar in a separate bowl.
Step 4 Once the sugar and juice mixture reaches 60C, add the egg and sugar and cook at 85C for 9 minutes.
Step 5 Mix in the bloomed gelatine and the salted butter, and pass it through a sieve and into a container. Top with a cartouche — a parchment paper lid — and chill in the fridge.
For the Chantilly cream
Step 1 Whip all ingredients to soft peaks and store in the fridge.
To serve
Step 1 Dice the mango and combine with the passionfruit and set aside until required.
Step 2 Place your pavlova on a serving plate and add as much of the cream as you desire on top. Pipe the passionfruit curd on top as you like and sprinkle with the mango and passionfruit, then garnish with toasted coconut shavings. Serve generously.
Makes 1 pavlova
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