Ingredients with Measurements:
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 cup shredded coconut
- 1/2 cup whipped cream
- 1 ripe mango, peeled and diced
- 1 tbsp honey
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Beat until the mixture is glossy and the sugar has dissolved completely.
6. Add the vinegar and cornstarch and gently fold them into the egg white mixture.
7. Fold in the shredded coconut.
8. Spoon the mixture onto the prepared baking sheet, forming a large circle.
9. Use a spatula to create a well in the center of the pavlova.
10. Bake for 1 hour, or until the pavlova is crisp on the outside and soft on the inside.
11. Remove from the oven and let cool completely.
12. In a small bowl, mix the diced mango with honey.
13. Spread the whipped cream over the top of the pavlova.
14. Spoon the mango mixture into the well in the center of the pavlova.
15. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 42g
- Protein: 3g
Substitutions for ingredients:
- You can use any other fruit instead of mango, such as strawberries, kiwi, or pineapple.
- You can use coconut flakes instead of shredded coconut.
Variations:
- You can add a layer of passionfruit curd on top of the whipped cream before adding the fruit.
- You can sprinkle chopped nuts on top of the pavlova for added crunch.
Tips and Tricks:
- Make sure the egg whites are at room temperature before beating them.
- Be careful not to overbeat the egg whites, or they will become dry and grainy.
- Let the pavlova cool completely before adding the whipped cream and fruit.
Storage Instructions:
- Store the pavlova in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
- Do not reheat the pavlova, as it will become soft and lose its crispness.
Presentation Ideas:
- Serve the pavlova on a cake stand or platter.
- Dust the top of the pavlova with powdered sugar before adding the whipped cream and fruit.
Garnishes:
- Garnish with fresh mint leaves or edible flowers.
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested Side Dishes:
- Serve with a side of fresh fruit salad.
Troubleshooting Advice:
- If the pavlova cracks, it is still edible and can be covered with whipped cream and fruit.
Food Safety Advice:
- Make sure to use clean utensils and bowls when making the pavlova.
- Store the pavlova in an airtight container to prevent contamination.
Food History:
- Pavlova is a dessert that originated in Australia or New Zealand in the 1920s. It is named after the Russian ballerina Anna Pavlova.
Flavor Profiles:
- The pavlova is sweet and crisp on the outside, with a soft and chewy center. The addition of coconut and mango adds a tropical flavor.
Serving Suggestions:
- Serve the pavlova as a dessert after a dinner party or special occasion.
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Region: Australian