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:)
Mango Pavlova
Equipment
Ingredients
FOR THE CAKE:
- 4 pcs Eggs whites only / extra large size / at room temperature
- pinch Sea Salt
- 1 cup Sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Vinegar
- 1/2 teaspoon Vanilla Extract pure
FOR SWEETENED WHIPPED CREAM:
- 1 cup Heavy Cream heavy
- 3 tablespoons Sugar
FOR THE TOPPING:
- 2 pcs Ripe Mangoes large size / peeled and sliced into cubes
Instructions
- Preheat the oven to 180 degrees F.
- 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).
- 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.
- 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 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.
- 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! 🙂
FOR THE SWEETENED WHIPPED CREAM:
- 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.
- Do not overbeat (yield: 1 cup).
