Mango Raspberry Pavlova
Chewy, crunchy meringue filled with vibrant fresh mango curd and tart raspberries. An impressive-looking dessert that's easy to make!
Servings: 8
Equipment
- Piping bag & large star tip
- Stand mixer or electric beater
Ingredients
Pavlova
- 4 egg whites room temperature
- 1 cup sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
Garnishes
- 1 pint fresh raspberries
- fresh mint or edible flowers optional
- powdered sugar optional
Instructions
For the mango curd:
- Follow the recipe for mango curd here.
For the pavlova:
- Line a baking sheet with parchment paper. Tip: trace circles onto parchment using a yogurt or tupperware lid to ensure all pavlovas are the same size. I used a 5" lid to trace 8 circles.
- Preheat over to 350° F (oven will be immediately turned down once you put pavlova in).
- Combine sugar, cornstarch, and salt in a small bowl and set aside.
- In a large bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the sugar mixture, one tablespoon at a time, while continuing to whip. Once all the sugar mixture is added, continue whipping until mixture has stiff, shiny peaks. Very gently fold in vanilla and fresh lemon juice.
- Add meringue mixture to a piping bag fitted with a large star tip. Pipe meringue onto parchment paper, moving in a circular direction. First pipe a bottom layer, then continue piping on top of that layer, leaving a well in the center that can be filled after baking.
- Place in oven and immediately turn heat down to 225° F. Allow pavlova to bake until dry, about 1 1/2 hours. Turn off heat and leave in oven to cool completely, about an hour.
To assemble pavlovas:
- Once pavlovas are dry and cool, fill centers with mango curd and top with fresh raspberries.