Mango & Raspberry Pavlova



6 medium egg whites
300g caster sugar
1 tsp white vinegar
100g icing sugar
600 ml double cream
Small pinch of salt
1 Supreme Mango Pulp Tin
2 tbsp boiling water
1 tsp agar agar powder
Fresh raspberries
Mint leaves


Preheat the oven to 150°c. Line a baking sheet with baking parchment and draw a 9 inch circle on the parchment. In a large bowl, beat egg whites until stiff. Gradually add in the sugar, 1 tbsp at a time, beating well after each addition. Beat until thick stiff peaks and glossy. (Don’t over beat the egg whites or it will lose volume and deflate). Gently fold in white vinegar then spoon the mixture inside the circle drawn on the parchment. Working from the centre, spread the mixture towards the outside edge creating a crater in the middle. Bake for 1 hour and 15 minutes then turn the oven off and slightly open the door and let the pavlova completely cool inside the oven. Make the mango sauce: add the mango pulp to a saucepan and bring to boil over medium heat. In a small bowl, dissolve agar agar powder into 2 tbsp of boiling water. Whilst whisking the mango pulp constantly and the agar agar mix. Continue to whisk until the mango pulp slightly thickens. Remove from heat and set aside to cool for a while then transfer to the fridge to cool completely. Whip the cream: add double cream, icing sugar and salt into a large mixing bowl. Whip together until you have a well combined, smooth and soft peak consistency. Remove the parchment, and place meringue on a flat serving plate. Top with cream and evenly spread it over the pavlova. Spoon over desired amount of mango sauce and top with raspberries and mint leaves.

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