The mango-passionfruit coconut cream pavlova is the ultimate elegant dessert: light, spectacular, and deliciously tropical. This iconic Australian-New Zealand creation is based on a giant meringue with an incomparable texture: a crispy crust on the outside that gently cracks under the tooth, and a soft marshmallow-like center inside. The contrast of textures is magical. The meringue serves as a setting for a creamy and light coconut whipped cream, topped with juicy fresh mango, tart passionfruit pulp, and delicate lychees. The tropical flavors burst in the mouth: the sweetness of the mango, the sharpness of the passionfruit, the subtlety of the lychee, all wrapped in the freshness of coconut. Garnished with edible flowers, toasted coconut, and gold leaves, this dessert is a visual and gustatory work of art. Light, airy, refreshing: the pavlova embodies summer and refinement.
