Watching this Tropical fruit pavlova that Elisa Llobet Share with all of us in your section recipesToday You Cook‘, we can only wish to have a cake like this on our table. It’s been a while since we made a Pavlova, you already know that it is a baked meringue which can be covered with chantilly, mousse or another type of cream and finished with fruit.

The result is wonderful, the baked meringue is unique in its texture, we can play with the flavor and of course, complement it with different types of creams and fruits. In this case, the Pavlova recipe It consists of meringue, a mango cream and the fruits chosen by Elisa to crown the cake are mango, pineapple, passion fruit and orange or tangerine. Take note of the recipe and adapt it to your tastes or to the fresh fruits that are in season, you will surely surprise and delight your guests with a dessert worthy of a celebration.


For the Pavlova
  • 200 grams of egg whites (or 5 large egg whites)
  • 125 grams of sugar
  • 125 grams of icing sugar
  • 1 c/s of Cornstarch
  • a few drops of lemon or a tip of a knife per white of cream of tartar.
For the mango cream
  • 6 yolks
  • 250 grams of mango puree
  • 250 grams of water
  • 100 grams of sugar (or to taste)
  • 50 grams of Cornstarch
  • 100 grams of semi-whipped cream with 20 g of sugar.
For decoration
  • Mango in pieces or strips
  • pineapple in pieces
  • 1 piece of passion fruit or passion fruit
  • a few orange or tangerine segments.



Prepare the meringue for Pavlova, whip the egg whites at room temperature along with the lemon drops or cream of tartar. When they begin to whip, add the normal sugar little by little and let it rise almost to the point of snow. Little by little add the icing sugar with the tablespoon of Cornstarch and continue whipping until you get a dense and hard meringue.

On baking paper or a Silpat, distribute the meringue as you like or forming a kind of volcano. Bake at 90ยบ C for an hour and a half and let it cool in the oven. It should be crispy on the outside and fluffy on the inside. This can be done the night before.

Mango cream in the microwave

This is one way very easy to make a cream and it turns out wonderfully. Mix all the ingredients well, except the cream, with the mixer on low speed, but make sure everything is well integrated.

Put in the microwave at maximum temperature two minutestake it out and move it well with a whisk, it will thicken, add it again at one minute intervals and each time move it again with the whisk until it acquires the consistency of thick cream.

Let it cool, moving it from time to time so that it does not form a scab and cover it with skin with plastic wrap. When it is very cold, add the cream with circular movements, integrating it well.

Finish and presentation

Fill the Pavlova with the cream mixed with pieces of mango, pineapple and passion fruit. Decorate the cake with mango strips cut with the mandoline and mandarin or orange segments.

Elisa Llobet


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