Just before Eid, I thought to share this pavlova recipe with you all. My famous mango and passion fruit, whipped mascarpone and meringue dessert is a favorite with many of my friends. It was on my highlights a few times but it keeps disappearing. Make sure to have your A/C full on while making the meringue in case you live in a humid country, otherwise it might hot dry. I wish this dessert brings you happiness on this special day. Eid Mubarak
Mango and Passion Fruit Pavlova Meringue with Fresh Cream
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Just before Eid, I thought to share this pavlova recipe with you all. My famous mango and passion fruit, whipped mascarpone and meringue dessert is a favorite with many of my friends. It was on my highlights a few times but it keeps disappearing. Make sure to have your A/C full on while making the meringue in case you live in a humid country, otherwise it might hot dry. I wish this dessert brings you happiness on this special day. Eid Mubarak
Makes 4 medium pavlovas, enough for 8-10 people sharing
(You can do whatever shape of meringue you like)
Ingredients
Meringue nests
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp vanilla extract
- A few drops of coconut essence (optional)
Mascarpone cream
- 200 ml whipping cream
- 250 grs mascarpone cream
- 1 tsp of vanilla extract
- A few drops of coconut essence (optional)
Toppings
- Fresh mango, cut into small cubes
- 4 fresh and ripe passion fruits (Pomegranates- optional)
- (Pomegranates- optional)
Method
- 1)
For the meringues, preheat the oven to 100C.
- 2)
Line a couple of baking trays with non stick baking paper.
- 3)
In the bowl of mixer, place the egg whites and the caster sugar with a pinch of cream of tartar.
- 4)
Place on a double boiler (Bain Marie) and whisk by hand for 2-3 minutes until the mix warms up a bit and the sugar dissolves.
- 5)
Dry the bottom of the bowl and transfer to the mixer. Attach the whisk and whisk on high until stiff peaks form.
- 6)
Fold in the vanilla and the coconut essence if using.
- 7)
Place about 2-3 tablespoons of meringue on the lined trays, spreading in a circular shape- like little nests that would later on hold the cream.
- 8)
Lower oven to 90C.
- 9)
Place the trays in oven and bake for about 1 hr or until the nests are dry and can be lifted from the tray.
- 10)
To make the cream, place the mascarpone in a bowl and whisk until creamy.
- 11)
Add the cream and whip on medium-high until cream is thick and fluffy. Don’t over-whip.
- 12)
Gently fold in the vanilla and the coconut essence if using.
- 13)
When the nests are completely cool, top with the cream and the fruits, sprinkle with extra coconut and serve immediately.
- 14)
The pavlovas should be assembled just before serving.