The taste of Summer

Summer activities* in Brisbane include going to the beach, going swimming in a friend or family member's pool, swimming in the blow-up pool in the backyard or sitting in front of the fan trying not to create a pool of your own sweat.

Summer flavours in Brisbane are pretty tropical, including mangos, passionfruit, peaches, pineapple and so on. I am generally one to bake with chocolate and heavy flavours, but in the extreme heat of a Brisbane summer, the best things to bake are cold, sweet and light (ie not turning on the oven and not using too much energy). I found the perfect dessert to accommodate these flavours and energy level - a Mango and Passionfruit Layered Pavlova. Light, sweet and easy - and better than anything else, a crowd pleaser.

Feel free to exchange the Mango and Passionfruit with a different flavour, maybe hazelnut spread or berries. Enjoy!

(* I have a toddler, so activities for me generally include something to keep a hyper-active 3 year old happy).

Mango and Passionfruit Layered Pavlova
5 egg whites
275g caster sugar
150g hazelnut meal
600mL thickened cream
1/2 cup icing sugar
3 passionfruits
1 mango, cut into slithers

Prepare the oven so three baking trays will fit, then line baking trays with baking paper. Draw a rectangle on each piece of paper, ensuring they are the same size (this will be your guide for the pavlova later on). Pre-heat the oven to 160 degrees C.

In a bowl, beat the egg whites until soft peaks form, then gradually add the sugar while beating until sugar has dissolved. Fold through the hazelnut meal. Spread the mixture evenly across the three guides on your baking paper. Pop in the oven and bake for about 40 minutes, or until the layers are lightly golden (make sure you swap the trays every 15 or 20 minutes to ensure each layer is baked evenly). When ready, remove from the oven and allow to cool completely.

In a bowl, whip the cream with the icing sugar until thick. Cut 2 passionfruits in half and add the juice and seeds to the cream (or just the juice if you don't like the seeds) and fold through to combine. Lay the first pavlova layer on a plate and spread the top with a third of the cream, top with another pavlova layer and repeat with the other two layers. Top the final layer with cream, the slithers of mango and the juice and seeds from the final passionfruit. Keep in the fridge until ready to eat. ENJOY!!