Peruvian-Inspired Pavlova

Ingredients

While the original Pavlova is typically topped with berries and cream, our Peruvian-inspired version incorporates tropical fruits like lucuma, passion fruit, and mango. Additionally, we infuse the meringue with a hint of pisco, a traditional Peruvian brandy, to add a unique depth of flavor. 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 pisco (Peruvian brandy) 1 teaspoon pisco (Peruvian brandy)
• 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
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out
• 1 tablespoon lucuma powder (optional) 1 tablespoon lucuma powder (optional)
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F).
2. 2.
   In a clean, dry mixing bowl, whisk the egg whites until stiff peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and pisco to the egg whites while continuing to whisk until the mixture is glossy and holds its shape.
4. 4.
   Line a baking sheet with parchment paper and spoon the meringue mixture onto it, 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 bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. 8.
   Carefully transfer the cooled meringue to a serving platter.
9. 9.
   Spread the whipped cream over the meringue, leaving a border around the edges.
10. 10.
    Top the cream with diced mango, passion fruit pulp, and a sprinkle of lucuma powder (if using).
11. 11.
    Garnish with fresh mint leaves.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Mango — Choose a ripe mango that is slightly soft to the touch for the best flavor and texture.
• Passion fruit — Look for passion fruits with wrinkled skin, as they indicate ripeness. The pulp should be jelly-like and aromatic.
• Lucuma powder — Lucuma powder adds a subtle caramel-like flavor. If unavailable, you can omit it or substitute with a sprinkle of cinnamon.

Tips & Tricks

• Ensure the mixing bowl and whisk are completely clean and free of any grease to achieve the best results when whisking the egg whites.
• Let the meringue cool completely in the oven to prevent it from cracking.
• For added texture, you can sprinkle crushed Peruvian chocolate or toasted quinoa over the whipped cream before adding the fruits.
• Adjust the sweetness by adding more or less powdered sugar to the whipped cream according to your preference.
• Serve the Pavlova immediately after assembling to maintain its crispness.

Serving advice

Serve the Peruvian-inspired Pavlova as a stunning centerpiece dessert at your next gathering. Cut it into wedges and plate individually, ensuring each serving has a generous amount of whipped cream and a variety of colorful fruits. The combination of textures and flavors will impress your guests.

Presentation advice

To enhance the presentation, drizzle a small amount of passion fruit syrup or caramel sauce over the top of the Pavlova just before serving. This will add a glossy finish and an extra burst of flavor. Garnish with a sprig of fresh mint for a pop of green color.