Ingredients
For the pavlova
- 6 egg whites at room temperature
- 1 1/2 cups refined sugar
- 1 cda fécula de maíz
- 1 tsp white vinegar
- 1 cdita vainilla
For the vanilla cream
- 400 ml very cold whipping cream
- 3 cdas azúcar glass
- 1 cdita vainilla
For the tropical topping
- 2 ripe Ataulfo mangoes
- 4 passion fruits
- 1 kiwi in half moons (optional)
- 1/2 cup toasted coconut
- Hojas de menta
Procedure
Prepare the oven
Preheat the oven to 120°C
The pavlova is not baked. It dries slowly. That is the difference.
Beat the egg whites
here everything must be impeccably clean.
Not a drop of fat.
Not a drop of yolk.
Place the egg whites in the.
Beat until soft peaks form.
Incorporate the sugar
Add the sugar little by little. One tablespoon at a time. Don't rush, this step takes several minutes.
In the end you will get a meringue:Very shiny. Very firm. Silky and without feeling sugar grains
Incorporate final ingredients
Add: Starch, Vinegar, Vanilla
Fold in with enveloping movements.
Do not deflate the meringue.
Form the pavlova
On a baking sheet with parchment paper, draw a circle of approximately 22 cm.
Flip the paper over.
Place the meringue inside the circle.
Form a kind of nest.
The edges should be slightly higher.
The cream will rest there later.
Slow baking
Place in the oven.
Hornee:
1 hour and 30 minutes
Then:
Turn off the oven.
DO NOT open the door.
Let it cool completely inside.
Ideally one more hour.
Prepare the toasted coconut
Place the coconut in a dry pan.
Toast it lightly.
Just until it turns golden.
Reserve.
Vanilla cream
The cream must be very cold.
Beat: Cream, Powdered sugar, Vanilla Until soft peaks are obtained. Not too firm. We want elegance. Not stiff whipped cream.
Prepare the fruit
Cut the mango into cubes or slices.
Scoop out the pulp from the passion fruits.
Reserve.
Assembly
Once the pavlova is completely cold.
Place the vanilla cream in the center.
Not all the way to the edges.
We want the meringue to show.
Tropical Decoration
Distribute:
- Mango
- Passion fruit
- Kiwi
Then:
- Coco tostado
- Hojas de menta
Finishing
Just before serving.
Add a little more passion fruit pulp on top.
The appearance is spectacular.
Did you dare to make this pavlova? Tell me in the comments how your meringue turned out and what fruit you used on top.
