Desserts

Strawberry Mango Pavlova

Pavlo­va is a dessert named after the Russ­ian bal­le­ri­na, Anna Pavlo­va, one of the best bal­leri­nas of all times. It is a meringue cake with a del­i­cate crisp crust and a soft marsh­mal­low cen­ter, topped with whipped cream and fresh fruits. Straw­ber­ry Man­go Pavlo­va is one of the many ver­sions of the cake. Oth­er ver­sions include mixed berries or straw­ber­ry kiwi, for exem­ple. Though orig­i­nal­ly from Ocea­nia, pavlo­va has become extreme­ly pop­u­lar in France in recent years. It is now the “it” dessert that every­one is eager to make. It is a light ele­gant dessert, par­tic­u­lar­ly enjoy­able on warm sun­ny days.

strawberry mango pavlova

Utensils

You will need a stand mix­er or a hand elec­tric mix­er to make the meringue and whip the whip­ping cream.

Recipe

Print Recipe
Straw­ber­ry Man­go Pavlo­va
strawberry mango pavlova
Course Dessert
Prep Time 20 min­utes
Cook Time 90 min­utes
Serv­ings
peo­ple
Ingre­di­ents
For the Meringue:
For the Whipped Cream:
Fruits:
Course Dessert
Prep Time 20 min­utes
Cook Time 90 min­utes
Serv­ings
peo­ple
Ingre­di­ents
For the Meringue:
For the Whipped Cream:
Fruits:
strawberry mango pavlova
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.
    pavlova meringue mixture
  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.
    pavlova meringue before baking
  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.
    pavlova meringue
Mak­ing the Whipped Cream
  1. In a mix­ing bowl, whip the whip­ping cream. About half way through the whip­ping, add the sug­ar.
    whipped cream for pavlova
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!
    strawberry mango pavlova
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Bon Appétit!

French Mom

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Sum­ma­ry
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Recipe Name
Straw­ber­ry Man­go Pavlo­va
Author Name
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3 thoughts on “Strawberry Mango Pavlova

  1. I received the fol­low­ing com­ment from a fol­low­er:
    “The most famous French gas­tron­o­my club, “ the one hun­dred Club”, has of late put this dessert at its very dis­tin­guished and refined menu. It was received with utmost plea­sure and laude by the whole mem­ber­ship. You couldn’t have bet­ter, crispy on the out­side, mel­low inside. A great accom­plish­ment, easy to make. Enjoy!”

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