Updated: Aug 1, 2021
Pavlova is the most amazing thing on the planet. Light and crunchy meringue with a marshmallowy centre. Topped with lemon curd and whipped cream! And a huge helping of fruit on top. This is what I call a beautiful dessert. What's not to love?
To me, a pavlova is a great summer dessert. It's so light and feels like you are eating a cloud. They are best served the day they are made, because they don't keep their shape well in humid climates. So make and eat is what I say!
Frequently asked questions
I don't have mangoes, can I use other fruit?
Yes! absolutely! You can use strawberries, blueberries, cherries, kiwis, passionfruit or even peaches and nectarines. This is what I love about pavlovas, they can be so flexible!
Can I make these ahead of time?
Depending on where you live, you may able to make these meringues 2 days in advance. If you live in a hot and humid climate then this is not possible. The meringues will not stay crispy. They will become soggy and flatten within a few hours.
Now onto the recipe....
Yields 1 large / 6 mini pavlovas
Preparation Time 5 minutes
Cook Time 10 minutes
Yields 1 cup
4 egg yolks
2/3 cup / 135 grams sugar
1 tablespoon lemon zest
1/3 cup/ 80 ml fresh lemon juice
1/8 teaspoon salt
6 tablespoons unsalted butter
Prepare a double boiler system. Place an inch of boiled water in a sauce pan. Bring it to a simmer. Place a heat proof bowl on top that is slightly bigger than the saucepan.
Place the egg yolks, sugar, zest, juice and salt in the heat proof bowl. whisk until well combined.
Continue whisking on a low heat until the mixture becomes thick like a hollandaise sauce.
Remove it from the heat. Cut the butter into 6 pieces. Add it to the curd and mix well. The heat of the curd will melt the butter. Pour into a jar and place cling film on the surface of the curd to prevent a skin from forming. Cool and then remove the cling film.
Store the curd in the refrigerator for up to 10 days.
3 egg whites
3/4 cup sugar
1/2 teaspoon corn starch
1 1/2 teaspoon vinegar- divided
1 teaspoon vanilla
1 mango- cut into chunks
1 cup whipped cream
Preheat the oven to 100c. Line a baking sheet with parchment paper. Set aside.
Wipe down a bowl with 1 teaspoon vinegar. This will get rid off any greasy residue on a bowl. Beat the egg whites until frothy, around 1 minute.
Add the sugar 1 tablespoon at a time. Then beat for 10 minutes until stiff peaks form.
Mix the cornstarch and 1/2 teaspoon of vinegar in a small bowl. Add the to the meringue mixture, along with the vanilla. Mix for a further 30 seconds.
Dip a 4 inch cookie cutter In the mixture and mark onto the parchment. Mark out 6 circles.
Spoon the mixture equally into the circles. Smoothen out with an offset spatula.
Bake at 100c for 1 hour. DO NOT open the door! Turn off the oven and leave the door closed. Allow the meringues to cool in the oven.
To assemble the pavlovas: make a dip in the centre of the pavlovas. Fill with whipped cream. Top with the chopped mango and drizzle with the lemon curd.
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