Yield
Makes 6 servings (serving size: 1 pavlova)
Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine

How to Make It

Step 1

Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork.

Step 2

In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool.

Step 3

Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5–10 minutes before serving. Rake with fork to serve.

Step 4

Meringues: In a medium bowl, whip egg whites, gradually adding 6 tablespoons sugar; beat until stiff peaks form. Fold in 3 tablespoons powdered sugar with spatula.

Step 5

On a parchment-lined baking sheet, spoon meringue into 6 mounds; sprinkle with remaining powdered sugar.

Step 6

Bake at 250º until crust forms but center is soft, about 25 minutes.

Step 7

Cool, transfer to an airtight container, and place in the freezer until ready to use, up to 3 weeks.

Step 8

Sauce: Combine the passion fruit juice and cubed mango with sugar (if needed) in a blender; add water if mixture is too thick. Place a pool of sauce onto each of 6 dessert plates. Place meringue on top of sauce. Drape mango slices on the plate, and add a small scoop of granita. Serve immediately.

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