Pavlova with a Latin Twist

Ingredients

While the original Pavlova is typically topped with fresh fruits like berries, this Latin American adaptation incorporates tropical fruits such as mango, pineapple, and passion fruit. Additionally, the traditional whipped cream is replaced with a luscious coconut cream, adding a rich and creamy element 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 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

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). 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. 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 in the preheated oven 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 bowl, whip the coconut cream and powdered sugar until thick and creamy.
7. 7.
   Carefully transfer the cooled meringue onto a serving plate. Spread the whipped coconut cream evenly over the meringue.
8. 8.
   Top with diced mango, pineapple, and passion fruit pulp. Garnish with fresh mint leaves.
9. 9.
   Serve immediately and enjoy the tropical flavors of this Latin-inspired Pavlova.

Treat your ingredients with care...

• Coconut cream — Make sure to refrigerate the can of coconut cream overnight before whipping it. This will help separate the cream from the liquid, allowing you to whip it to a thick consistency.
• Passion fruit — Choose ripe passion fruits with wrinkled skin for the best flavor. The pulp should be juicy and fragrant.

Tips & Tricks

• To achieve the perfect meringue, make sure the mixing bowl and beaters are completely clean and free of any grease.
• Adding a teaspoon of cornstarch and vinegar to the meringue mixture helps create a crisp exterior and a marshmallow-like interior.
• If you prefer a sweeter meringue, you can increase the amount of granulated sugar to 1 1/4 cups (250g).
• Feel free to customize the tropical fruit toppings based on your preference and seasonal availability.
• For an extra touch of indulgence, sprinkle some toasted coconut flakes over the whipped cream before adding the fruit toppings.

Serving advice

Serve the Tropical Delight Pavlova immediately after assembling to ensure the meringue stays crisp. Cut into slices and enjoy the contrasting textures of the crunchy meringue, creamy coconut cream, and juicy tropical fruits.

Presentation advice

For an elegant presentation, drizzle some passion fruit pulp over the top of the Pavlova just before serving. Garnish with a sprig of fresh mint and a dusting of powdered sugar for a final touch of beauty.