Mango Pavlova

By Food Fusion · 180 min

Ingredients

Instructions

1. Make the Pavlova: beat the egg whites with cream of tartar and pink salt for 1-2 minutes until foamy.
2. Keep beating on high speed while adding the caster sugar gradually, 1/4 cup at a time, beating about 1 minute between additions, until the sugar dissolves and stiff peaks form.
3. Sift in the cornflour, add the vanilla essence and beat until well combined.
4. Pipe the meringue onto 4 circles drawn on baking paper placed on a tray, making a small dip in the centre of each.
5. Bake in a preheated oven at 120°C for 70 minutes.
6. Turn the oven off, leave the pavlovas inside with the door slightly ajar, and let them dry and cool for 3-4 hours.
7. Make the mango curd: in a saucepan, whisk together the mango puree, cream, milk, sugar, lemon juice and cornflour.
8. Cook on medium heat for 5-6 minutes, stirring constantly.
9. Stir in the butter until melted, then let the curd cool completely before piping it.
10. Whip the chilled cream on high speed for 4-5 minutes, add the icing sugar and beat until stiff peaks form.
11. Top the pavlovas with the mango curd, whipped cream, mango chunks and mixed berries, and garnish with mint leaves.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

EggLemonMilkCreamMango