Pavlovas with chocolate,mangoes and lime syrup
Recipe Type: Dessert
Cuisine: American
Author:
Generous fluffy individual pavlovas dipped in chocolate and filled with whipped cream, chopped fresh mangoes and drizzled with a fresh lime syrup. Make the pavlovas ahead of time and assemble on the day. Perfect for a summer Christmas
Ingredients
- 6 large Free Range Egg Whites
- 1/4 tsp Sea Salt
- 1/2 tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 1¾ cups Caster Sugar
- 2 tbsp Cornflour
- 200 g block Dark (preferably 70% Cocoa) Cooking Chocolate, chopped
- 2 cups Thickened Cream
- 1/2 tsp Vanilla Extract
- Lime Syrup
- 1/3 cup Water
- 1/2 cup Caster Sugar
- 2 tbsp Lime Zest
- 2 tbsp Fresh Lime Juice
- 4 Mangoes, peeled, pitted, cut into 1.5-cm dice
Instructions
- Preheat oven to 135°C or 115°C fan. Line 2 large baking trays with baking paper.
- In the bowl of an electric stand mixer fitted with a whisk attachment, beat egg whites, salt, cream of tartar and vanilla on medium-high speed for about 2-3 mins, or until medium peaks form. While mixer is still running, slowly add the sugar and continue beating for about 5-7 mins, or until firm peaks form. Sift the cornflour into the meringue and beat for 30 secs.
- Using a large spoon, form 4 large even mounds on each baking tray. Use the back of a spoon to make an indent in the centre of each. Bake the pavlovas for about 1 hr, or until they are crisp on the outside. Turn off the oven, leave the door ajar and leave pavlovas in the oven until cold.
- Place chocolate in a medium bowl, then sit it over a medium saucepan of simmering water, and stir the chocolate until it melts. Gently dip the bases of the pavlovas into the warm melted chocolate, using a gentle twisting action, and place the pavlovas upside down on racks or trays. Set aside for 2 hrs, or until the chocolate has set (time will depend on the temperature of your kitchen). Do not refrigerate.
- Meanwhile, prepare the lime syrup. Combine the water, sugar, lime zest and juice in a small heavy-based saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Simmer for 4 mins, or until syrup is reduced by half and thickens. Cool, then cover and refrigerate until cold. Add the mangoes.
- In a large bowl, whip the cream and vanilla until thick. Arrange a pavlova on each of 8 plates. Spoon over a generous dollop of whipped cream. Using a slotted spoon, remove the diced mango from the syrup and spoon it over and around the pavlovas. Drizzle with syrup and serve immediately
