Kirsten Tibballs’ Mango pavlova
Ingredients
to make the meringue
- 5 egg whites
- 1/2 tsp cream of tartar
- 1 cup caster sugar
- 1/2 tsp white vinegar
- 1 dessert spoon cornflour
- 1/2 tsp vanilla paste
to make the chantilly cream
- 300mL Bulla Thickened Cream
- 1 Tbsp caster sugar
to serve (garnish)
- 2 large mangoes
- 1 Tbsp icing sugar
- shortbread biscuits
Cooking Directions
- Preheat the oven to 120°C or 100°C for fan forced. Mark a 200mm circle onto a sheet of baking paper that fits your flat tray and then turn the sheet over so you can use it as a guide.
- Whisk the egg whites on high speed in a mixer with the cream of tartar. Gradually add in the caster sugar once it reaches a medium to firm peak and continue mixing for one minute to dissolve. Add in the vinegar, cornflour and vanilla and remove from the mixer.
- Spread the meringue inside the circle on your prepared tray. Bake for approximately 1 hour and 15 minutes. Turn off the oven and leave the Pavlova in the oven to cool.
- To make the chantilly cream, place the Bulla Thickened Cream in a bowl with the sugar and whisk just enough to create some body.
- Remove the skin from the mango then thinly slice one and set aside. With the second mango, remove skin and pip and place it into a bowl with the icing sugar and blend until smooth.
- Spread the whipped cream onto the top of the Pavlova and garnish with sliced mango.
- Drizzle with mango sauce and break up some shortbread and scatter over the top. It is best to finish the Pavlova just prior to serving.
Ingredients
to make the meringue
- 5 egg whites
- 1/2 tsp cream of tartar
- 1 cup caster sugar
- 1/2 tsp white vinegar
- 1 dessert spoon cornflour
- 1/2 tsp vanilla paste
to make the chantilly cream
- 300mL Bulla Thickened Cream
- 1 Tbsp caster sugar
to serve (garnish)
- 2 large mangoes
- 1 Tbsp icing sugar
- shortbread biscuits