Mango Strawberry Pavlova
Prep. Time:
60 mins
Baking Time:
75 mins
Total Time:
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 color
Crown pieces can be made separately and assembled on top
Handle carefully when stacking - meringue is delicate but surprisingly strong when properly made
Ingredients
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
