Javanese-Inspired Tropical Pavlova

Ingredients

In this Javanese-inspired adaptation of Pavlova, we incorporate the flavors and ingredients commonly found in Javanese cuisine. The addition of tropical fruits such as mango, pineapple, and passion fruit gives the dessert a refreshing twist. We also infuse the meringue with Javanese spices like cinnamon and nutmeg to add a unique aromatic element to the dish. 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 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 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
• 1 cup (150g) fresh pineapple chunks 1 cup (150g) fresh pineapple chunks
• 1 passion fruit, pulp scooped out 1 passion fruit, pulp scooped out
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 34g, 30g
• 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, vinegar, vanilla extract, cinnamon, and nutmeg 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 or until it is crisp on the outside and slightly soft on the inside.
6. 6.
   Once baked, remove the meringue from the oven and let it cool completely on the baking sheet.
7. 7.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. 8.
   Carefully transfer the cooled meringue to a serving platter and spread the whipped cream evenly over the top.
9. 9.
   Arrange the diced mango, pineapple chunks, and passion fruit pulp on top of the whipped cream.
10. 10.
    Garnish with fresh mint leaves and sprinkle a pinch of ground cinnamon for an extra touch of Javanese flavor.
11. 11.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor and texture. Make sure to dice it into small, bite-sized pieces.
• Pineapple — Use fresh pineapple for its vibrant flavor. Cut it into chunks that are similar in size to the mango pieces.
• Passion fruit — Select a ripe passion fruit with wrinkled skin. Scoop out the pulp and discard the seeds before using it to top the Pavlova.

Tips & Tricks

• Make sure the mixing bowl and beaters are completely clean and dry before beating the egg whites to ensure proper volume.
• Allow the meringue to cool completely before adding the whipped cream and fruits to prevent them from melting.
• For an extra touch of Javanese flavor, sprinkle a pinch of ground cinnamon over the whipped cream and fruits just before serving.

Serving advice

Serve the Javanese-inspired Tropical Pavlova as a stunning centerpiece dessert at your next gathering. Cut it into wedges and use a sharp knife to ensure clean slices. Pair it with a cup of freshly brewed Javanese coffee for a perfect ending to your meal.

Presentation advice

To enhance the presentation, drizzle a little passion fruit syrup over the top of the Pavlova just before serving. This will add a glossy finish and an extra burst of tropical flavor.