Method

• 1.
  Place pavlova on a tray lined with baking paper. Gently stir ice cream, pulp of 8 passionfruit and food colouring in a bowl until combined. Freeze for 30 minutes to firm up.
• 2.
  Gently lay the ring only of a 25cm springform cake pan (size of ring may differ slightly according to your pavlova; most are about 25cm) over pavlova, making sure ring is sealed closed. Spread ice cream mixture over pavlova. Freeze overnight.

• 3.
  When ready to serve, place bourbon, if using, sugar and pulp from remaining 4 passionfruit in a saucepan over medium heat, stirring to dissolve sugar. Bring to a simmer and cook for 6-8 minutes or until thickened. Remove from heat and cool.
• 4.
  Transfer pavlova to serving plate, wipe outside of ring mould with a hot cloth and gently release springform. Spread cream over cake and top with mango. Drizzle with passionfruit caramel to serve.