‘Pavlova’ is a dessert of meringue that is crispy outside and soft inside, topped with whipped cream and fresh fruit. It is one of the iconic foods in Australia. It is now October. The weather is getting warm and more and more fresh fruit are appearing in stores. I used this season’s first Mango for this Pavlova. I also added Blueberries that are in season at the moment.
4 to 6 Servings
3 large Egg Whites
3/4 cup Caster Sugar
2 teaspoons Cornflour
1 teaspoon White Vinegar
150 to 200ml Cream *whipped
2 Fresh Mangos
- Preheat oven to 120C. Line a tray with baking paper.
- Using an electric mixer, whisk Egg Whites in a clean & dry bowl until soft peaks form.
- Gradually add Caster Sugar, 1 tablespoon at a time, beating well until meringue is thick and glossy and sugar is well dissolved. Add the Vinegar and Cornflour and fold until just combined.
- Spoon the meringue onto the lined tray and shape into a 15 to 20cm disc. Bake for 1 hour or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Whip Cream until thick. Cut off Mango cheeks and thinly slice the flesh. Scrape off the remaining Mango flesh and puree until smooth using a hand blender.
- Spoon the whipped Cream on top of meringue and decorate with Mango slices and Blueberries. Drizzle Mango Purée over and serve immediately.