Pavlova with Fruits

Whip the egg whites with a food processor or whisk until creamy and gradually add a total of 250 g of powdered sugar.

The quantity should be beaten for about 20 minutes in total, then transfer to a piping bag with a large nozzle. Pipe round meringue cups onto a baking tray lined with parchment paper (diameter approx. 10 cm, height approx. 6 cm). Make an indentation in the meringue tartlets and bake in the oven heated to 130 degrees for half an hour. Then dry at 40 degrees for another 2 hours.

Whip the whipped cream with the remaining powdered sugar until stiff. Peel the mango, crush it and mix it with the vanilla pulp. Fold the fruit pulp into the whipped cream and fill the cream into the cooled meringue tartlets.

Cut the passion fruit in half, squeeze out the pulp and strain through a sieve. In a hot frying pan (iron if possible) caramelize 2 tbsp sugar and extinguish with 2 tbsp water. Add the passion fruit pulp and cook until the consistency is syrupy.

Peel the kiwis and cut them into slices. Arrange filled meringue tartlets on plates . Place kiwi slices around meringues and drizzle with passion fruit caramel.

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