Mango-Passionfruit Pavlova-Serves 8
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Sweet, crisp meringue with marshmallowy center topped with chilled whipped cream, tangy passion fruit pulp, and sweet seasonal mangoes - my mango-passion fruit Pavlova is the love of my life! The best part of this impressive looking dessert is that you can prepare the meringue ahead of time and wow your guests by assembling it right in front of them, just before serving. Now, how does that sound for a party 😃
Check out our quick and easy video on Instagram Ingredients for Mango-Passionfruit Pavlova6 eggs whites
pinch of salt 360g caster sugar 2 teaspoons corn flour 1 teaspoon white wine vinegar 300ml double cream, chilled 6 passion fruits, halved and flesh removed 2 large mangoes, peeled and thinly sliced 1/4 cup shelled pistachios, roughly chopped |
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Note: Avoid making meringue on very humid days. The sugar in the delicate egg-white mixture readily absorbs moisture from the air, which makes it soft and impossible to achieve thick, stiff peaks. Humidity may also cause some soft meringues to weep or crisp meringues to soften once baked.
To make mini pavlovas: Follow steps 1-6 as per recipe. Scoop large ladlefuls of the mixture on two baking sheets lined with parchment paper. The above quantity makes about 7-8 equal portions. Space them out on the sheet to give the meringues room to expand. Bake at 180C for 5 minutes, then reduce heat to 130C and bake for about 40 minutes until crisp and dry. Turn off the oven and leave the meringues to cool inside the oven. Follow steps 9-12 as per recipe.
To make mini pavlovas: Follow steps 1-6 as per recipe. Scoop large ladlefuls of the mixture on two baking sheets lined with parchment paper. The above quantity makes about 7-8 equal portions. Space them out on the sheet to give the meringues room to expand. Bake at 180C for 5 minutes, then reduce heat to 130C and bake for about 40 minutes until crisp and dry. Turn off the oven and leave the meringues to cool inside the oven. Follow steps 9-12 as per recipe.
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