Pavlova with Berries
Vegetable oil, for lightly greasing parchment paper
5 egg whites, room temperature
Pinch cream of tartar
1 cup super fine sugar
1 tbsp. white vinegar
1 tbsp. cornstarch
1 tsp. vanilla
2 cups frozen mangoes, thawed
1/3 cup to 1/2 cup passion fruit juice or nectar
2 to 3 tbsp. icing sugar
Squeeze of fresh lemon juice
1 cup whipping cream
1 tbsp. orange zest
1 tbsp. icing sugar
Fresh basil, for garnish (optional)
2 pints mixed berries, such as strawberries, blueberries, raspberries and/or red currants
Pavlova with Berries
Preheat oven to 275 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle in pencil. Flip parchment paper so pencil lines do not touch the pavlova. Lightly oil parchment paper.
On low speed, beat egg whites until foaming in stand mixer or with electric beaters. Add cream of tartar and pinch of salt. Increase speed to high and beat until soft peaks start to form. Gradually beat in the sugar. Continue beating until glossy and fluffy. Fold in cornstarch, vinegar and vanilla. Spoon mixture onto the prepared baking sheet. Using a large spoon or spatula, make a shallow well in the centre.
Bake at 275 degrees F. for 40 minutes. Reduce temperature to 250 degrees F. and continue to bake until pavlova is crisp and dry, about 50 minutes more. Turn off the oven. Keeping the oven door ajar, let stand in oven, about 20 to 30 minutes. Remove from oven and cool completely.
Add mango, 1/3 cup passion fruit juice, icing sugar sugar and squeeze of lemon juice to blender. Puree until smooth, adding more passion fruit juice to thin if coulis too thick. Adjust sweetness with sugar or lemon juice. Strain, if desired. (Makes about 2 1/4 cups.)
For the orange-flavoured whipped cream: Whip cream to soft peaks. Sweeten with icing sugar to taste and fold in orange zest.
To serve, transfer pavlova to serving plate. Just before serving, fill with orange-flvoured whipped cream and top with mixed berries. Drizzle with a little Mango Coulis. (You will have extra coulis.)
Yield: 6 to 8 servings.