Mango and ananas pavlova recipe
The meringue
- 125g egg whites at room temperature
- 215g caster sugar
- 15g cornflour
- 1 teaspoon white vinegar
- Spice mix of your choice: a pinch of cinnamon, the seeds from a vanilla pod, etc.
The day before, make a meringue:
Weigh all the ingredients in small bowls. Be precise: the balance of the meringue is critical. Pour the egg whites into the mixing bowl of your KitchenAid mixer, which you will use to whip the meringue. Add the sugar and cornstarch. Mix with a whisk. Beat with the mixer on speed 6-8 for 10 minutes. After 10 minutes, add the teaspoon of vinegar. Whisk again for 1 minute at maximum speed to “tighten” the whites. If desired, add the spices. Whisk for a few seconds to obtain a smooth mixture. The meringue has the right texture for piping when it forms a very firm “bird's beak.”
Spread the meringue with a spatula or pipe it into the desired shape on parchment paper on your baking sheet. Bake the meringue at 212°F (gas mark 3-4) in a preheated oven for 1 hour and 45 minutes. Remove from the oven and let cool completely.
Heat half of the cream, then pour it hot, before boiling, over the zest and set aside to cool.
The cream
- 20 cl very cold liquid cream
- 40 g mascarpone
On the day itself, strain the infused cream to remove the leaves. Add the plain cream, very cold, and the mascarpone.
Beat together with a mixer until you obtain a firm, silky whipped cream. Keep cool until ready to serve.
For an even more indulgent touch, you can add 10g of honey to the cream when whipping it. This gives the whipped cream a fragrant, tangy, and sweet flavor.
Assembly
Peel the pineapple, remove the eyes, then cut a few slices into wedges. Peel the mango and cut it into wedges. Cut 2-3 passion fruit in half and scoop out the pulp.
Blend part of the mango in a blender to make a coulis.
Top the meringue with cream, spreading it evenly.
Arrange the mango, pineapple, mango coulis, and finally the passion fruit pulp on top of the cream. Keep chilled until ready to serve.
Tips & Tricks
For the cream to whip well, it must be very cold. You can put the plain cream in the freezer for 15 minutes before whipping it. The container in which you whip the cream should also be very cold.