This mango pavlova is a wonderful marriage between sweet pavlova with mango, cream and mango curd. It has the perfect crisp crust with a soft and fluffy centre.
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer with whisk attachment (best)
Electric mixer and large bowl (second best)
Spatula
Baking sheet
Instructions
Preheat oven to 120C / 245F / 110C fan forced. Trace around an 8 inch cake tin with pencil onto a sheet of baking paper. Place another sheet on top and set aside.
In the bowl of a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on low-medium until soft peaks form. About 5 minutes.
Turn the mixer down a little and begin adding the sugar, one tablespoon at a time, counting to 20 between each addition. Once all the sugar is all added, increase the speed to medium-high (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
Sift over the corn flour and cream of tartar and whisk for a few seconds, just long enough to incorporate it in.
Take the sheet of baking paper with the circle on it and dot little bits of meringue under the corners and press it down onto the tray. Do the same with the second sheet and place that on top.
Use a spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours (notes).
You can make the mango curd, while the pavlova bakes.
Use a handheld electric beater or balloon whisk to whip the cream to soft peaks. Chill until required.
Fold most of the mango curd through the cream then dollop gently on top of the pavlova. Top with the sliced mango and kiwi fruit, then drop over the remaining curd.
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Notes
If you want to use an electric mixer, you may need to split this up into two bowls - make half, then make the other half. An electric mixer may not be large enough to whip 6 egg whites.
All ovens vary – if you notice it turning golden, the oven may be too hot, turn it down.
Don’t use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
Cream of tartar can be swapped 1:1 for white vinegar or lemon juice.
For topping ideas, use whatever fruit is in season. Strawberries, kiwi fruit, passion fruit, mango, raspberries are all classic but you could also use blueberries, blackberries, lemon or lime zest, slices citrus fruits.
You can bake your pavlova in the evening and leave it in the turned off oven overnight to cool.
Check out all the tips, tricks and troubleshooting in the post.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.