MANGO AND RASPBERRY PAVLOVA
How about this mango and raspberry pavlova?
It is a cake for the sweetest palates. At home we love the combination of the meringue with the flavor explosion of the sour and fresh seasonal fruit.
You can use the fruit of your choice, or a combination of them, but since it is a very sweet cake because of the meringue, it is ideal for acidic fruits to make that contrast, such as passion fruit, blueberries, lemon or orange cream, strawberries......
In addition, you can make it in large format, or in mini format as shown in the photos, or even in individual glasses, unstructured: that is to say, whipped in separate layers, on one side the baked meringue in small pieces, the fruit in small pieces and the cream.
We encourage you to make it, it is not so complicated:
INGREDIENTS:
- 270 g sugar
- 2 tablespoons cornstarch
- 5 egg whites M
- 2 teaspoons white vinegar
- 1 teaspoon vanilla paste
- 400 ml whipping cream
- Powdered sugar
- 300 g of raspberries
- 1 handle or handle sphericals
STEP BY STEP RECIPE:
- The first thing to do is to make three circles of about 15-18 cm in diameter with baking paper or parchment paper. To do this we can use a plate or round mold as a guide. We place them on two baking trays (they will not fit in one!). You can also make it in mini version with circles of about 15 cm. or even in individual bites of about 4 cm.
- Next, whip the egg whites until stiff. When it starts to foam, add half of the sugar little by little and when peaks start to appear, add the rest of the sugar, little by little, the cornstarch, and finally the vinegar and the vanilla.
- Precalentamos el horno a 140ºc. Con la ayuda de una espátula extendemos el merengue dividido en los tres círculos de papel de horno.
- We put them in the oven for about 90 minutes at 140ºC. They should be compact or dry when touched. Turn off the oven and leave them in for another 20 minutes and then take them out and let them cool.
- Por otro lado, vamos a preparar la salsa o coulis de mango . Pelamos y troceamos el mango y lo colocamos en un cazo con 1 cucharada de azúcar que vamos a calentar a fuego medio y remover constantemente. Cuando comience a hervir retiramos del fuego, trituramos y guardamos.
- Finally, whip the cream (I like it without sugar to contrast with the sweetness of the meringue).
- Y para finalizar , toca montar la tarta: colocamos en primer lugar una capa de merengue con cuidado. Encima un poco de nata, coulis de mango y así con la segunda capa. La tercera o última la terminamos con nata y muchas frambuesas frescas y ¡un poco de coulis para decorar!
- You can also assemble it in a glass as shown in the photo.
Enjoy this mango and raspberry pavlova ! with all my love,
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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