Pavlova with mango cream and whipped cream
(0)
120 min
Under an hour
Sezamo
Descoperă o variantă exotică și rafinată a celebrului desert Pavlova. Această prăjitură îmbină perfect textura crocantă a bezelei cu finețea unei creme de mango acidulate și prospețimea frișcăi bătute. Decorată cu fructe proaspete, este desertul ideal pentru o ocazie specială sau o cină festivă, aducând o notă tropicală direct în farfuria ta.
Ingredients
Preparation method
Preparing the meringue base
Separate the eggs. Beat the 5 egg whites until foamy, gradually adding the sugar, until you get a dense and glossy meringue that forms soft peaks. Finally, quickly and briefly incorporate 20 g of starch and the vinegar.
Preheat the oven to 150°C. Prepare a baking tray with parchment paper and draw an 18 cm circle. Place the meringue in the center of the circle, forming a high mound. Shape the mound and make a small indentation in the middle.
Place in the oven and immediately reduce to 120°C. After 30 min, reduce to 110°C and bake for another 90 min. Turn off the oven and let the Pavlova cool inside for at least 3 hours (ideally overnight).
Chef's tip
For optimal results, make sure the bowl in which you beat the egg whites is perfectly clean and free of grease.
You can use both well-ripened fresh mango and thawed and pureed frozen mango for the cream.
15 min
Under an hour
