AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Australian Pavlovas with Ginger and Tropical Fruits image

Categories     Milk/Cream     Egg     Fruit     Ginger     Dessert     Bake     Kiwi     Mango     Pineapple     Anniversary     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
5 tablespoons minced crystallized ginger
2 teaspoons cornstarch
1/4 teaspoon ground cardamom
3 large mangoes, peeled, pitted
5 tablespoons (about) water
1 cup chilled whipping cream
1/2 cup chilled sour cream
1 1/2 teaspoons vanilla extract
1/4 pineapple, peeled, cored, cut into wedges
2 kiwis, peeled, cut into rounds

Steps:

  • Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
  • Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
  • Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
  • Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
  • Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.

Faisal Faisalmunnir
[email protected]

I'm going to make this pavlova for my next party.


Md Aashiq
[email protected]

This pavlova looks delicious!


Govind Sharma
[email protected]

I can't wait to try this recipe.


Yamkala Gotame
[email protected]

This pavlova is a great way to impress your guests.


MD Habibur Habibur
[email protected]

I'm so glad I found this recipe.


Ella Stemp
[email protected]

This pavlova is a showstopper!


Krishna Naidu
[email protected]

I love the way the ginger and tropical fruits complement each other in this recipe.


Kadiza Kadiza
[email protected]

This is the best pavlova I've ever had.


Angkarn Nanakorn
[email protected]

I'm definitely going to be making this pavlova again soon.


Defex Alx
[email protected]

The perfect summer dessert!


Alex Smith
[email protected]

This pavlova is so light and airy, it's like eating a cloud.


Zeeshan Naeem
[email protected]

I love the presentation of this pavlova with the tropical fruits on top.


master kk0
[email protected]

The ginger syrup adds a nice touch of warmth to the pavlova.


poke youtube chanel
[email protected]

I've never made pavlova before, but this recipe was easy to follow and turned out perfect.


Muzaffar.qureshi G
[email protected]

This pavlova was a hit at my last dinner party! The combination of ginger and tropical fruits was unique and delicious.