Indo Pavlova

Ingredients

In this Indo adaptation of Pavlova, we infuse the dish with the flavors of Indo cuisine by incorporating tropical fruits like mango and adding a touch of cardamom to the meringue. The mango cream filling adds a creamy and aromatic element to the dessert, making it a perfect fusion of Australian/New Zealand and Indo 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) caster sugar 1 cup (200g) caster sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 ripe mango, diced 1 ripe mango, diced
• Assorted fresh fruits (such as strawberries, kiwi, and passion fruit) for topping Assorted fresh fruits (such as strawberries, kiwi, and passion fruit) for topping

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 32g (28g sugars)
• Protein: 3g
• Fiber: 1g
• 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, whisk the egg whites until stiff peaks form.
3. 3.
   Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the mixture becomes thick and glossy.
4. 4.
   Gently fold in the cornstarch, white vinegar, and cardamom powder.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
6. 6.
   Bake in the preheated oven for 1 hour or until the meringue is crisp on the outside and soft on the inside. Turn off the oven and let the meringue cool completely inside.
7. 7.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. 8.
   Spread the whipped cream over the cooled meringue disc.
9. 9.
   Top with diced mango and assorted fresh fruits.
10. 10.
    Serve immediately and enjoy the Indo Pavlova!

Treat your ingredients with care...

• Mango — Choose ripe and juicy mangoes for the best flavor and texture.
• Cardamom powder — Use freshly ground cardamom for a more aromatic taste.

Tips & Tricks

• Make sure the mixing bowl and whisk are completely clean and dry before whisking the egg whites to ensure proper volume.
• Allow the meringue to cool completely in the oven to prevent it from collapsing.
• Decorate the Pavlova with a variety of colorful fruits for an appealing presentation.
• Serve the Pavlova immediately after assembling to maintain its crispness.
• If desired, drizzle a little mango syrup or honey over the top for added sweetness.

Serving advice

Serve the Indo Pavlova as a refreshing dessert after a spicy Indo meal. Cut it into wedges and garnish with additional fresh fruits for an enticing presentation.

Presentation advice

To enhance the presentation, dust the Pavlova with a sprinkle of powdered sugar just before serving. Add a sprig of fresh mint leaves for a pop of color.