Ingredients
Method
Step 1
In a bowl, using an electric mixer beat cream, sugar and vanilla together until soft peaks. Place mascarpone in a large bowl and fold cream through.
Step 2
In a small food processor, pulse mango until smooth.
Step 3
Divide custard, mango puree, sponge finger biscuits, cream and pavlova nests between 8 serving glasses. Top with sliced mango and drizzle with passionfruit pulp to serve.
When whipping cream, use thickened cream as it’s very helpful in preventing over-beating and curdling. Make sure you start with cold cream and a clean bowl and beaters (or whisk). If whipping ahead of time, just beat to soft peaks as the cream will firm on chilling.
Expert tip
