Straw­ber­ry Man­go Pavlo­va
Serv­ings Prep Time
4peo­ple 20min­utes
Cook Time
90min­utes
Serv­ings Prep Time
4peo­ple 20min­utes
Cook Time
90min­utes
Ingre­di­ents
For the Meringue:
For the Whipped Cream:
Fruits:
Instruc­tions
Mak­ing the Meringue
  1. Pre­heat oven to 350 degrees Fahren­heit. In a mix­ing bowl, whip the egg whites with a pinch of salt and a table­spoon of lemon juice. About half way through the whip­ping, add the corn starch, and then, the sug­ar, grad­u­al­ly, in small incre­ments. Whip until peeks start form­ing.
  2. Pour the whipped mix­ture onto a bak­ing pan cov­ered in parch­ment paper (or a sil­i­cone bak­ing mat), and, using a spat­u­la, make the shape of a disk (see pic­ture). This is your meringue cake.
  3. Low­er the oven tem­per­a­ture to 250 degrees Fahren­heit. Bake the meringue for 1 hour and a half at 250 degrees Fahren­heit. Once baked, open slight­ly the oven door to let the meringue dry.
Mak­ing the Whipped Cream
  1. In a mix­ing bowl, whip the whip­ping cream. About half way through the whip­ping, add the sug­ar.
Bring­ing it all togeth­er
  1. With a spat­u­la, spread the whipped cream on top of the meringue. Peel the man­go and cut it into slices. Cut the straw­ber­ries in halves. Place the man­go and straw­ber­ry slices on the whipped cream. Enjoy!

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Sum­ma­ry
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Recipe Name
Straw­ber­ry Man­go Pavlo­va
Author Name
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