Tropical Pavlova
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
1
- Ingredients
- 6 egg whites
- 2 tsps lemon juice
- 1 ¾ cups sugar
- 2 tsps Corn starch
- Plus
- 3 Passion fruit (flesh scraped out)
- 1 small Mango (peeled and sliced)
- 1 cup cream (at least 30% fat)
- 1 tsp powdered sugar
- 1 ½ Tbsps whipped cream stabilizer
- ⅔ cup yellow Raspberries
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Garlic press, 2 Bowls, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Whisk, 1 Paper towel, 1 Wooden spoon, 1 Plastic wrap, 1 Immersion blender, 4 lange Skewers, 1 Grilling tongs
Preparation steps
1.
To make the meringue, beat the egg whites until they are very stiff. Gradually add the lemon juice and sugar stirring continuously until the mixture is shiny and can be cut with a knife. Sieve the cornflour over the mixture and fold in.
2.
Line two baking trays with greaseproof paper and draw a circle approx. 26 cm Ø on both sheets of paper. Spread the meringue mixture on each circle and place the oven on a very low heat with the door open a crack. Max. 100°C, 200°F, slow gas for 3-4 hours. Basically the pavlova dries more than it bakes. The meringue should remain as white as possible. Remove from the oven and leave to cool.
3.
Whip the cream and the stabiliser with the sugar until stiff. Spread a third of it onto one of the meringues. Place 2-3 tbsp passion fruit flesh on top and then place the other meringue on top of that.
4.
Spread with the remaining cream and top with mango slices and raspberries. Drizzle with the left over passion fruit juice and serve immediately.
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