Mango Raspberry Pavlova
This is an amazing dessert to enjoy in the summer. It looks a bit hard but it really isn’t.. just a few steps including making the meringue.. Definitely worth a try!!
- 6 egg whites
- 1¼ cups fine sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
Preheat oven to 250 degrees F.
Trace an 8 to 9 inch circle onto parchment paper. Place the parchment paper on a cookie sheet. Transfer the egg whites to an electric mixer and beat the eggs till soft peaks form. Gradually add the sugar, vanilla extract and cornstarch and beat till firm peaks form. Transfer the beaten egg whites onto the traced circle, carefully spreading the mixture inside the circle. Create a slight depression in the center for the filling. Bake in the oven for an hour, or till the meringue feels firm to the touch. Leave the oven door open and cool the meringue in the oven.
- 1 cup whipping cream
- 1 cup fresh mango
- 2 tablespoons raspberry liquor
- Juice of half a lemon
Whip the cream till stiff peaks are formed. Blend fresh mango, raspberry liquor and lemon juice till smooth. Fold the mango mixture into the whipped cream. Refrigerate.
- 1 cup fresh mango, chopped
- 1 cup fresh raspberries
- 1 teaspoon sugar
- Juice of half a lemon
Transfer the mango and raspberry to a small bowl. Add the sugar and lemon juice. Mix and let sit for an hour. Right before serving, place the meringue onto a serving platter. Add the mango whipped cream and then place the fruit on top. Serve immediately!
