Recipes, re-invented from cooking shows
Mango Strawberry Pavlova
Prep. Time:
Baking Time:
Total Time:
60 mins
75 mins
145 mins
Serves:
Serves 12-15 people
An impressive showstopper pavlova with prosecco strawberries, mango curd, and a decorative crown. We saw Candice create this glorious dish in Season 7 of The Great British Baking Show. Chef's Notes: Make meringues day before for best results Turbinado sugar gives deeper flavor and golden...
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Ingredients
WHITE MERINGUE (2 tiers) 6 large egg whites 300g white caster sugar 1 teaspoon white vinegar 1 teaspoon vanilla extract 2 teaspoons cornflour (cornstarch)
GOLDEN MERINGUE (2 tiers plus crown) 6 large egg whites 300g golden caster sugar 1 teaspoon white vinegar 1 teaspoon vanilla extract 2 teaspoons cornflour (cornstarch)
MANGO CURD 2 large mangoes, pureed (about 300ml) 3 large eggs 100g caster sugar 75g butter 1 tablespoon lime juice
PROSECCO STRAWBERRIES 500g fresh strawberries, hulled and halved 150ml prosecco 2 tablespoons caster sugar
ASSEMBLY 400ml heavy cream 2 tablespoons powdered sugar 100g pistachios, roughly chopped
Method
MERINGUES: Preheat oven to 275°F Draw 4 circles on parchment: 10", 8", 6", 4" for tiers, plus small crown shapes Make white meringue: whisk egg whites to soft peaks, gradually add superfine sugar until stiff and glossy Fold in vinegar, vanilla, and cornstarch Repeat with golden meringue using turbinado sugar Pipe or spoon meringue onto circles - use white for 2 tiers, golden for 2 tiers Make small crown shapes with remaining golden meringue Bake for 1 hour 15 minutes, then cool in oven with door ajar
MANGO CURD: Whisk eggs and sugar in a bowl Add mango puree and lime juice Cook in double boiler, stirring constantly until thick (8-10 minutes) Whisk in butter, strain, and cool
PROSECCO STRAWBERRIES: Combine strawberries, prosecco, and sugar Macerate for 30 minutes
ASSEMBLY: Whip cream with powdered sugar to soft peaks Place largest meringue on serving plate Spread with cream, add strawberries and mango curd Repeat layers, alternating white and golden meringues Top with crown pieces Sprinkle pistachios throughout Serve immediately
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Instructions
MERINGUES:
Preheat oven to 275°F
Draw 4 circles on parchment: 10", 8", 6", 4" for tiers, plus small crown shapes
Make white meringue: whisk egg whites to soft peaks, gradually add superfine sugar until stiff and glossy
Fold in vinegar, vanilla, and cornstarch
Repeat with golden meringue using turbinado sugar
Pipe or spoon meringue onto circles - use white for 2 tiers, golden for 2 tiers
Make small crown shapes with remaining golden meringue
Bake for 1 hour 15 minutes, then cool in oven with door ajar
MANGO CURD:
Whisk eggs and sugar in a bowl
Add mango puree and lime juice
Cook in double boiler, stirring constantly until thick (8-10 minutes)
Whisk in butter, strain, and cool
PROSECCO STRAWBERRIES:
Combine strawberries, prosecco, and sugar
Macerate for 30 minutes
ASSEMBLY:
Whip cream with powdered sugar to soft peaks
Place largest meringue on serving plate
Spread with cream, add strawberries and mango curd
Repeat layers, alternating white and golden meringues
Top with crown pieces
Sprinkle pistachios throughout
Serve immediately
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Ingredients
WHITE MERINGUE (2 tiers)
6 large egg whites
300g white caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 teaspoons cornflour (cornstarch)
GOLDEN MERINGUE (2 tiers plus crown)
6 large egg whites
300g golden caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 teaspoons cornflour (cornstarch)
MANGO CURD
2 large mangoes, pureed (about 300ml)
3 large eggs
100g caster sugar
75g butter
1 tablespoon lime juice
PROSECCO STRAWBERRIES
500g fresh strawberries, hulled and halved
150ml prosecco
2 tablespoons caster sugar
ASSEMBLY
400ml heavy cream
2 tablespoons powdered sugar
100g pistachios, roughly chopped
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