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.
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.
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.
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
In a mixing bowl, whip the whipping cream. About half way through the whipping, add the sugar.
Bringing it all together
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!