Day 60: Mango Pavlova
Happy Mother's day everyone! My mom's favorite fruit is mango, and her favorite dessert is pavlova so I thought what if I put them together? One other thing I did was was instead of making the typical pavlova shape/design, I made little disks. These are a LOT simpler and so much better for beginning bakers!
Just a good trick: Place your piping bag into a tall glass, and fill it. It's so much easier this way!
Only 3 in, but you can see what I mean by disks? Also notice there are little peaks on the to, you can pat those down with your finger!
Soooo yummy! It tastes absolutely superb!
This is my mom's absoulet favorite dessert, and I think it will be yours too! It's crunchy and it's crispy, and it's just perfect! Fun fact: This dish was named after the Russian ballerina, Anna Pavlova!
This is the same thing, but all I did was that I made another layer. After your second meringue disk, put some extra whipped cream and mangoes! Double the yum.
Tip: You will have to whip the meringue for a long time so have patience!
3 egg whites
3/4 cups granulated sugar
1/4 tablespoons lemon juice
1/4 tablespoons vanilla extract
1 teaspoon cornstarch
Mango Whipped Cream:
1/2 cup pureed mangoes
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
Beat the egg whites until soft peaks form. Add in the sugar and beat for 10-15 minutes before stiff peaks form. Fold in lemon juice, vanilla extract and cornstarch. Pipe into small disks. Bake for 50 minutes. Cool for another 20 minutes.
Make the whipped cream by beating heavy whipping cream and pureed mango. Add in the sugar and beat for a remaining 3 minutes. The final result should include, stiff peaks.
Assemble with one pavlova disk and a few spoonfuls* of the mango whipped cream. Sprinkle some mango chunks and top with another pavlova disk.
- The Bored Baker 👩🏽🍳
*You can pipe the whipped cream too, but it's a lot easier to just use spoonfuls.