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Mango and lime leaf pavlova
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6 large egg whites
150g golden caster sugar
190g icing sugar, sifted
1 tsp cornflour
1 tsp white wine vinegar
1 vanilla pod, seeds scraped out, or 1 tsp vanilla powder
2 large mangoes, sliced
3 large or 5 small lime leaves*, very finely shredded
300ml double cream
200ml fromage frais
1. Preheat the oven to 140˚C, gas mark 1. Line a large baking sheet with parchment. Using electric beaters, whisk together the egg whites and golden caster sugar to stiff peaks. Sift over 175g icing sugar and the cornflour and whisk for 3-4 minutes, until the mixture is very stiff and shiny, then whisk in the vinegar and vanilla. Dab a little mixture under each of the parchment corners to stick the paper down.
2. Spoon the meringue into the centre of the baking parchment, using the back of the spoon to create one large, 23-25cm diameter nest. Bake for 1 hour 20 minutes, until crisp on the outside, but hardly coloured. Turn the oven off and prop the door ajar. Leave the meringue inside for 30 minutes before taking out to cool completely.
3. Toss the mango with ½ the shredded lime leaves and set aside for 10 minutes. Put the remaining 15g icing sugar, double cream and fromage frais in a mixing bowl. With electric beaters, whisk until thickened, then pile onto the meringue. Top with the fruit and decorate with the remaining shredded lime leaves.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in April 2017.