Brazilian Pavlova

Ingredients

While the original Pavlova is known for its crisp exterior and soft, marshmallow-like interior, the Brazilian Pavlova adds a tropical twist by incorporating a variety of fresh fruits native to Brazil. Additionally, we will be infusing the meringue with a hint of coconut to enhance the tropical flavors. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract 1/4 teaspoon coconut extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) sliced mango 1 cup (150g) sliced mango
• 1 cup (150g) sliced kiwi 1 cup (150g) sliced kiwi
• 1 cup (150g) sliced strawberries 1 cup (150g) sliced strawberries
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 38g (Sugars: 32g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, vinegar, vanilla extract, and coconut extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
5. 5.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside.
6. 6.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
7. 7.
   Carefully transfer the cooled meringue to a serving platter. Spread the whipped cream evenly over the meringue.
8. 8.
   Top with diced pineapple, sliced mango, kiwi, and strawberries. Garnish with fresh mint leaves.
9. 9.
   Serve immediately and enjoy the tropical flavors of Brazilian Pavlova!

Treat your ingredients with care...

• Egg whites — Ensure that there is no trace of egg yolk in the whites, as even a small amount can prevent proper meringue formation.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results.
• Pineapple — Use fresh pineapple for the best flavor and texture. If using canned pineapple, make sure to drain it well.
• Mango — Choose ripe mangoes that are slightly soft to the touch for maximum sweetness and flavor.
• Kiwi — Peel the kiwi before slicing to remove the fuzzy skin.

Tips & Tricks

• To achieve a crisp meringue, make sure the egg whites are at room temperature before beating.
• Avoid making the meringue on a humid day, as moisture in the air can affect its texture.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• Feel free to customize the fruit toppings based on your preference and seasonal availability.
• For an extra tropical touch, sprinkle some toasted coconut flakes over the whipped cream before adding the fruits.

Serving advice

Serve the Brazilian Pavlova immediately after assembling to maintain the crispness of the meringue. Cut into slices and enjoy the combination of the crunchy meringue, creamy whipped cream, and juicy tropical fruits.

Presentation advice

To make the presentation more appealing, drizzle a little passion fruit coulis or mango puree over the top of the Pavlova. Garnish with additional fresh mint leaves and a sprinkle of toasted coconut flakes for an extra tropical touch.