Mexican Pavlova

Ingredients

While the original Pavlova is known for its crisp exterior and soft, marshmallow-like interior, our Mexican Pavlova adds a touch of Mexican flair. We infuse the meringue with cinnamon and top it with a luscious chocolate ganache. The traditional fruit toppings are replaced with fresh berries and a drizzle of dulce de leche, adding a sweet and tangy twist to this beloved 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 ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) chocolate ganache 1/4 cup (60ml) chocolate ganache
• Fresh berries, for topping Fresh berries, for topping
• Dulce de leche, for drizzling Dulce de leche, for drizzling

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 17g, 10g
• Carbohydrates (total, sugars): 29g, 26g
• 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, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
4. 4.
   Gently fold in the ground cinnamon, vanilla extract, cornstarch, and white vinegar until well combined.
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 and 30 minutes, or until the meringue is crisp and dry.
7. 7.
   Turn off the oven and leave the meringue inside to cool completely.
8. 8.
   In a separate bowl, whip the heavy cream until soft peaks form.
9. 9.
   Place the cooled meringue on a serving platter. Spread the whipped cream over the top.
10. 10.
    Drizzle the chocolate ganache over the whipped cream.
11. 11.
    Top with fresh berries and drizzle with dulce de leche.
12. 12.
    Serve immediately and enjoy the Mexican twist on this classic dessert.

Treat your ingredients with care...

• Cinnamon — Use ground cinnamon for a consistent flavor throughout the meringue.
• Chocolate ganache — Make sure the ganache is at room temperature for easy drizzling.
• Dulce de leche — Warm the dulce de leche slightly before drizzling for a smoother consistency.
• Fresh berries — Choose ripe and colorful berries for an attractive presentation.
• Heavy cream — Chill the cream and the mixing bowl before whipping for best results.

Tips & Tricks

• To achieve the perfect meringue, make sure there are no traces of egg yolk in the whites.
• Add the sugar gradually to ensure a stable meringue.
• Let the meringue cool completely in the oven to prevent cracking.
• Experiment with different types of berries for a variety of flavors and colors.
• Serve the Mexican Pavlova immediately after assembling to maintain its crispness.

Serving advice

Serve the Mexican Pavlova as a stunning centerpiece dessert at your next Mexican-themed gathering. Cut into wedges and serve on individual plates for an elegant presentation. Pair with a cup of Mexican hot chocolate for a truly indulgent experience.

Presentation advice

To enhance the Mexican theme, garnish the Mexican Pavlova with a sprinkle of ground cinnamon and a few extra berries. Drizzle additional dulce de leche over the serving plates for an extra touch of sweetness.