Mango Pavlova

Mango Pavlova

This is my first time to make a pretty successful Pavlova. I tried before but my inexperience as a baker made me fail and I never dared tried again until last week when I invited some friends and their family over. I made a zabaglione for my tiramisu and not wanting to throw away the egg whites or keep it (for a few days or weeks and end up throwing it anyways)  I decided to make another dessert to serve to my friends. Pavlova came to  mind. I have a couple of mangoes in the fridge and decided those will do for the topping. I actually used just one because it is big.

I am so happy that the meringue turned out good but I almost blew it when I tried to invert it onto a plate to get the parchment paper off of the bottom. The meringue disk is so delicate, it cracked and crumbled so I just trimmed the parchment paper underneath.

This is not a hundred percent success but I am sharing it here because the recipe is a keeper and everyone (who got to have some) really liked it. My husband and kids weren’t able to eat so made another one last night but it’s a bit weepy, I think I did not beat the egg whites long enough when I added the sugar or it could be the humidity. Or both.  Anyways, it’s still yummy.  I know I can get better at this like Mary Berry with practice. :)

Happy Baking:)

Beat egg whites until fim peaks form then gradually add sugar and beat until stiff and glossy
draw a 9-inch circle on a parchment paper, invert then put the meringue in the middle
spread the meringue to form a disk, hollow the center a little for the filling
I almost lost my meringue…I wasn’t gentle with it when I tried to peel off the parchment paper at the bottom…it’s feels like it’s gonna fall apart, so the parchment paper remains. :D Better luck next try:)
Make the sweetened whipped cream
Spread whipped cream on top then add the mango. I hope your Pavlova looks a lot better than mine. :D Enjoy :)
A look inside :) YUM
It’s not perfect but it’s still so delicious :P

Mango Pavlova
Source: 
Recipe type: Baking, Dessert
 
Adapted from Ina Garten's Mixed Berry Pavlova on FoodNetwork (thank you)
Ingredients
  • 4 extra-large egg whites, at room temperature
  • Pinch sea salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar
  • ½ teaspoon pure vanilla extract
  • Sweetened Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • Topping
  • 1-2 pcs large ripe mangoes, peeled and sliced into cubes
  • note: I use Carabao variety of mangoes and they are usually very sweet so no need to add sugar to it. So make sure to taste the mangoes first :) Add some sugar -a tablespoon or two if the mangoes are sour.
Instructions
  1. Preheat the oven to 180 degrees F.
  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, 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.)
  3. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  4. Remove the bowl from the mixer, sift the cornstarch 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 parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ 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.
  5. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream and spoon mango cubes on top. Serve immediately. Enjoy! :)
  6. Sweetened Whipped Cream:
  7. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  8. Yield: 1 cup

 

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