Pavlovas With Chocolate Mangoes And Lime Syrup :
Ingredients
Pavlovas
- 6 large free-range egg whites
- ¼ teaspoon sea salt
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 ¾ cups caster sugar
- 2 tablespoons cornflour
- 200g block dark (preferably 70% cocoa) cooking chocolate, chopped
- 2 cups thickened cream
- ½ teaspoon vanilla extract
Mango syrup
- 1/3 cup water
- ½ cup caster sugar
- 2 tablespoons lime zest
- 2 tablespoons fresh lime juice
- 4 mangoes, peeled, pitted, cut into about 1.5-cm dice
Method
- Step 1 – For the pavlovas: Preheat the oven to 135C (115C fan). Line 2 large baking trays with baking paper.
- Step 2 – In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites, salt, cream of tartar, and vanilla on medium-high speed for about 2-3 minutes, or until medium peaks form. Whilst machine is still whisking, slowly add the sugar and continue beating for about 5-7 minutes, or until firm peaks form. Sift the corn flour into the meringue and beat in for 30 seconds.
- Step 3 – Using a large spoon, form 4 large even mounds on each baking tray. Use the back of a spoon to make an indent in the centre of each. Bake the pavlovas for about 1 hour, or until they are crisp on the outside. Turn off the oven, leave the door ajar and leave pavlovas in the oven until cold.
- Step 4 – Place the chocolate in a medium bowl, then sit it over a medium saucepan of simmering water, and stir the chocolate until it melts. Gently dip the bases of the pavlovas into the warm melted chocolate, using a gently twisting action and place the pavlovas upside down on racks or trays and allow two hours to chill the chocolate, or until the chocolate has set. (This time will depend on the temperature of your kitchen. Do not refrigerate).
- Step 5 – Meanwhile, for the mangoes: In a small heavy based saucepan, combine the water, sugar, lime zest and juice. Bring to a simmer over high heat, stirring to dissolve the sugar. Simmer for about 4 minutes, or until the syrup is reduced by half and thickens. Cool then cover and refrigerate until cold. Add the mangoes.
- Step 6 – To serve: In a large bowl, whip the cream and vanilla until thick. Arrange a pavlova on each of 8 plates. Spoon over a generous dollop of whipped cream. Using a slotted spoon, remove the mangoes from the syrup and spoon them over and around the pavlovas. Drizzle with some syrup and serve immediately.
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