Pavlova is my favorite dessert to make during summer. It just
needs a few basic ingredients and you can prepare it in advance. Its light,
sweet, topped with a cloud of whipped cream and seasonal fruits of your choice,
satisfying in terms of texture and definitely a show stopper. I made this as a
birthday cake for an amazing dancing girl who is a Pavlova lover and who loves
mangoes. So if you are mango fanatic like me, here is the recipe for Mango Pavlova,
or rather pillowy clouds of heaven!! If you make this recipe, please share it
on instagram with the hashtags #tickledbyinspirations, #mangoseries … I would
love to see how it turns out.
Serves 10 to 12
Recipe is adapted from Food Network.
Click here for
the original recipe.
Ingredients
·
4
large egg whites (room temperature)
·
Pinch of
salt
·
1 cup
sugar
·
2
teaspoons corn flour
·
1
teaspoon white vinegar
·
1/2
teaspoon pure vanilla extract
·
Mango - 2 nos. (chopped)
·
Kiwi - 2 nos. (chopped)
·
Mango
Puree
·
1 cup
cold whipped cream (already prepared)
·
1
teaspoon pure vanilla extract
Method:
Preheat the oven to 150 degrees F.
Place a sheet of baking paper on a baking pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl and beat it on high speed until firm, about 1 minute. Then slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, add the corn flour onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the baking paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. I baked two smaller ones to sandwich both with whipped cream. So my meringue turned out thinner.
Place a sheet of baking paper on a baking pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl and beat it on high speed until firm, about 1 minute. Then slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, add the corn flour onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the baking paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. I baked two smaller ones to sandwich both with whipped cream. So my meringue turned out thinner.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream. Then spread the mango puree gently on top. Be generous
with it! Then sprinkle chopped mangoes and kiwi on top, leaving a border of
cream and meringue. Serve immediately as it will not last long and can get
soggy.
Tips
·
To save time make the mango puree the previous day.
·
You can even bake the meringue the previous day and store it in a airtight
container.
·
Use fruits of your choice to combine with mangoes… sliced bananas or passion
fruit.
Above images are copyrighted by Tickled by Inspirations
