Ingredients

For the Pavlova

•    4 large free-range egg whites 
•    125g golden caster sugar 
•    100g soft light brown sugar 
•    2 tsp cornflour 
•    2 tsp white wine vinegar 
•    2 tsp vanilla extract 

For the topping

•    250ml mascarpone 
•    200ml double cream 
•    Juice of 1 lime 
•    Finely grated zest of 2 limes, plus extra for decoration 
•    2 tbsp maple syrup, or to taste 
•    2 mangoes, peeled and sliced 
•    Pulp of 4 passion fruit 
•    50g pomegranate seeds 

Method

1. Preheat the oven to 160°C/fan 140°C/gas 3. Line a large baking tray with baking paper and draw a 23cm circle as a guide. 

2. Using an electric whisk, beat the egg whites in a large clean bowl until stiff peaks form. 

3. Mix the golden caster sugar and brown sugar together, breaking up any lumps. Gradually whisk the sugars into the egg whites a little at a time until the mixture becomes thick, glossy, and stiff. 

4. In a small bowl, stir together the cornflour, vinegar, and vanilla extract to form a smooth paste. Fold gently into the meringue mixture. 

5. Spoon the meringue inside the drawn circle. Shape it with slightly raised edges and a shallow centre for the filling. 

6. Place in the oven and immediately reduce the temperature to 150°C/fan 130°C/gas. 

7. Bake for 1½ hours until firm to the touch. Turn off the oven and leave the pavlova inside until completely cool. 

8. For the topping, beat together the mascarpone, cream, lime juice, lime zest, and maple syrup until smooth and softly thickened. 

9. Carefully peel the baking paper away from the cooled pavlova and transfer to a serving plate. 

10. Spoon the mascarpone cream into the centre. Top with sliced mango, passion fruit pulp, and pomegranate seeds. Finish with the reserved lime zest and serve. 

Tips
•    The pavlova shell can be made a day ahead and stored in an airtight container. 
•    Assemble shortly before serving to keep the meringue crisp. 
•    A mix of tropical fruit such as kiwi or pineapple also works well.