This is a great Summer pudding, the recipe is taken from Homes & Gardens March 2008, I've made it a few times now and it's always a success, the recipe serves 8-10 people - here's the ingredients:
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon white vinegar
1 tablespoon cornflour
200g caster sugar
10 passionfruit, halved
300g fresh mango flesh, skinned and chopped into strips and cubes (must be ripe)
50g vanilla sugar
400ml double cream
200g thick Greek natural yoghurt
Freshly grated nutmeg
Pre-heat oven to 150 degrees, Gas Mark 2 and line a baking sheet with non-stick Teflon paper or silicone paper and sprinkle with water. In a large bowl whisk the egg whites and salt to form a soft foam. Continue whisking, adding the vinegar and cornflour and half the caster sugar until stiff peaks form. Add the final amount of sugar and continue whisking to a glossy, stiff meringue. Smooth the meringue into a 25cm round making it slightly concave in the middle. Reduce the oven to 125 degrees, Gas Mark 1 and bake for 1 hour or until the meringue is crusty, firm and pale, turn the oven off and leave to cool in the oven for 1 hour.
Scoop the passionfruit pulp into a blender, blitz for 5 seconds then pass the liquid through a sieve and discard the seeds. Return the liquid to the blender, add half the mango and blend to a puree. Put the vanilla sugar and half the mango puree into a saucepan with the egg yolks. Heat and stir constantly over a medium heat for 5 mins until a thick creamy sauce forms, cool over ice then fold in the remaining mango puree.
At serving time (if you have enough fridge space you can do this several hours before without any problem), whisk the cream until thick, fold in the yoghurt. Spread the pavlova with the puree, scatter the remaining mango pieces round the edges and smooth the cream and yoghurt mixture over most of the top, dust with nutmeg.