This individual Mango Pavlova Recipe from Curtis Stone is a great summer dessert made a little more decadent with the addition of some chocolate and lime syrup.
Pavlova is ideally prepared a few days advance, well the meringue part anyway. Meringues will last quite a long time in a sealed container so you could get to work on them a week in advance if you wish.
Then all you would need to do on the day or the night before is prepare the syrup and then lastly just before they are needed dice the mangoes and whip the cream to assemble your mango pavlova.
|For the Meringues:|
|Cream of Tartar||1/2||teaspoon|
|Caster Sugar||1 3/4||cups|
|For the Chocolate Base:|
|Dark Chocolate 70%||200||g||pieces|
|For the Whipped Cream:|
|Double Thick Cream||2|
|For the Lime Syrup:|
|Mangoes||4||Peeled & Diced 1.5cm|
For the Meringues:
1 . Preheat the oven to 145°C
2 . Line 2 baking trays with parchment paper
3 . Whisk the egg whites, salt, cream of tartar and vanilla extract until medium peak
4 . Gradually add the caster sugar and continue to beat until firm peak.
5 . Sift the cornflour in and whisk for another few seconds
6 . Spoon even mounds onto the baking tray
7 . Make an indent in the centre of each mound
8 . Bake in the oven for an hour at 145°C or until crisp.
9 . Once ready, turn the oven off and leave the door slightly open for an hour.
For the Chocolate:
1 . Break up and melt the chocolate in a bowl over simmering water.
2 . Dip the base of the meringues into the chocolate and dry on a rack for 2-2 1/2 hours- Do not refrigerate!
3 . Set aside for 2 hrs, or until the chocolate has set (time will depend on the temperature of your kitchen). Do not refrigerate.
For the Lime Syrup:
1 . Mix together the water, sugar, lime zest and juice.
2 . Bring to a simmer over a low heat for 5 minutes, stirring to dissolve the sugar
3 . Allow to reduce by half.
4 . Remove and refrigerate to cool
5 . Once the syrup is cold add the diced mangoes.
Assembling your Pavlova:
1 . Whip the cream & vanilla extract until firm and thick
2 . Arrange the individual pavlovas on each plate, dollop on the cream
3 . Use a slotted spoon to place the mango on top and around each pavlova
4 . Drizzle with syrup and serve immediately!