MAKES: 1x 20cm Pavlova
SERVES: 8
INGREDIENTS
210g (approx 6) egg whites, at room temperature
400g (1 3/4 cups) caster sugar
5g cornflour
10g (1 teaspoon) white vinegar
6g (1 teaspoon) vanilla extract
1g (1/4 teaspoon) cream of tartar
250g thick (double/heavy) cream
To garnish
2 ripe mangoes, peeled and sliced
60g rainforest lychees
20g pistachio nuts, unsalted, peeled and roughly chopped
Mango coulis
1 ripe mango (approx. 200g), peeled and sliced
20g caster sugar
Juice of 1 lime
Substitutions
Rainforest lychees for tinned lychees
METHOD
For the mango coulis, place the mango slices into a small pot and add 40g (2 tablespoons) water and the caster sugar. Cook over a low heat for 15 minutes, stirring regularly, until the mango has broken down. Add the lime juice and blend with a hand-held mixer until smooth. Adjust the viscosity of the coulis by adding more water if too thick or cooking a little longer if too thin. Transfer to a clean jar and allow to cool before use.
Preheat the oven to 150˚C.
Add the egg whites to a stand mixer fitted with the whisk attachment and whip on medium speed until opaque. Increase the speed to high, whisk to soft peaks, then add one-third of the sugar. Allow to mix for 1 minute, then add half of the remaining sugar and whisk for another minute. Finally, add the remaining sugar and whip until smooth and glossy. Reduce the mixer speed to medium and continue to beat for another 10 minutes; this develops the structure of the meringue.
Mix the cornflour in a small bowl with the white vinegar and vanilla, then add to the mixer bowl. Whip for another minute, then remove from the mixer.
Prepare a baking or pizza tray with baking paper and place on a turntable. Dollop the meringue on the paper and shape it into a round with a palette knife, bringing the meringue upwards while spinning the turntable. Get creative with the shaping.
Place the meringue in the oven and immediately drop the temperature to 90˚C. Bake for 1 hour and 30 minutes, then switch the oven off and leave the door ajar. Allow the pavlova to cool in the oven for 3–4 hours.
When cool, whip the cream and spoon into the centre of the pavlova. Spoon the mango coulis into the crevices and dives formed by the cream, and garnish with the mango slices, lychees and chopped pistachio nuts. Serve immediately.
Edited recipe extract from Modern Australian Baking by Christopher Thé, published by Hardie Grant Books.
