Cuban-Inspired Pavlova

Ingredients

While the original Pavlova is typically topped with fresh fruits like berries and kiwi, this Cuban-inspired version incorporates tropical fruits such as mango, pineapple, and passion fruit. Additionally, the traditional whipped cream is replaced with a creamy coconut whipped topping, adding a touch of exotic flavor to the dessert. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 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 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 mango, diced 1 mango, diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (7g saturated)
• Carbohydrates: 38g (32g sugars)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and 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, white vinegar, and vanilla extract to the egg whites. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
5. 5.
   Bake the meringue in the preheated oven for 1 hour and 30 minutes, or until the outside is crisp and dry.
6. 6.
   Turn off the oven and leave the meringue inside to cool completely.
7. 7.
   In a separate mixing bowl, whip the coconut cream and powdered sugar until thick and creamy.
8. 8.
   Carefully transfer the cooled meringue onto a serving plate.
9. 9.
   Spread the coconut whipped cream evenly over the meringue.
10. 10.
    Top with diced mango, pineapple, and passion fruit pulp.
11. 11.
    Serve immediately and enjoy the tropical flavors of this Cuban-inspired 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 whipping. Use room temperature eggs for best results.
• Coconut cream — Chill the can of coconut cream in the refrigerator overnight before whipping to ensure it separates and thickens properly.

Tips & Tricks

• To achieve the perfect meringue texture, make sure your mixing bowl and beaters are clean and free from any grease.
• Adding a touch of lemon juice or cream of tartar to the egg whites can help stabilize the meringue.
• For added crunch, sprinkle some toasted coconut flakes over the whipped cream before adding the tropical fruits.

Serving advice

Serve the Cuban-inspired Pavlova immediately after assembling to maintain the crispness of the meringue. Cut into slices and enjoy the contrast of the crunchy meringue, creamy coconut topping, and juicy tropical fruits.

Presentation advice

Garnish the Pavlova with a sprinkle of powdered sugar and a few fresh mint leaves for an extra touch of elegance. The vibrant colors of the tropical fruits will make this dessert a showstopper on any table.