I love pavlovas, my sister, who studied in New Zealand , introduced it to us . It took many frustrating tries and I finally got the hang of it and made a decent pavlova. Since then I have introduced it to my sister in law and my brother in law insists its the best desert dish, that was then, now his wife probably makes better tasting deserts than the pavlova. My hubby once took one to work and the nurses requested he brings one the following year for their Pre Ramadhan feast, known as Maahefun.
Anyway, I decided to make this tropical pavlova by Curtis Stone I saw on Racheal Ray show . It used seasonal fruits that are grown locally here in Maldives, passion fruit and mango. As luck would have it, a distant cousin of mine who came to visit from Kulhudhufushi brought some honey mangoes grown on the island. Unlike the local mangoes , these were more rounder and bigger and had a sweet more orangey flesh.
But things didn't go as planned, my oven has been troubling me for sometime, the temperature soared and my meringue ended up cooking way too quickly from the outside and so I had to remove it just to save it , so went a little flat , and had to be pried off as it was a bit stuck to the pan. I didn't have baking paper so used a very lightly oiled piece of foil, probably not a good idea I think.
But after covering with the cream and the yummy passion fruit curd that went with it and the mangoes , it turned out ok.. The passion fruit curd was yumm, even though I used half of the recipe for the pavlova I made same amount of curd so I will have left overs to use for a tart or just eat from the jar or maybe on toast,
Recipe : Tropical Pavlova, adapted from Curtis Stone's Tropical Pavlova recipe.
3 egg whites
3/4 cups sugar
1/2 tsp vanilla essence
4 tsp corn flour, sifted
Passion fruit curd :
2/3 cups passionfruit pulp ( choose wrinkly ones)
3/4 cup sugar
2 egg yolks
4 oz cold butter cut into cubes
250 ml whipping cream
1 tbsp icing sugar ( sifted
2 local mangoes or a large one
First make the meringue: preheat oven to 150 , prepare a baking sheet , line with baking paper.
Clean a bowl preferably a glass or metal bowl or melamine but never plastic, with a cut side of a lime and wipe with a clean towel or tissue. Add the egg whites, making sure there are no yolks. Using an electric whisk ( you can use a manual whisk but its more time consuming but if you have some extra sets of hands can still make manually), whisk the whites till stiff, then start adding sugar a tablespoon at a time , till sugar is mixed in and the mixture very stiff that it holds it shape when you lift the whisk out. Fold in corn flour and vanilla essence and then pile the mixture onto the prepared tray . Make a circular round .
Pop in oven and let it bake ( don't open the oven ) for 45 minutes. Once time is up, switch off oven and keep the oven door half open for 30 minutes . Take the meringue out after 30 minutes and cool completely. Remove carefully onto a serving platter.
Disaster in mine due to high heat in the oven so because I took it out too quickly it sank and the outside was slightly too coloured than I would like. It should me more paler and less brown.
|it should be paler than this due to high heat it cooked too quickly on the outside|
While the meringue is baking prepare the curd ( you can also make this a day ahead even and store in a bottle till needed). Bring a small sauce pan filled with 1 inch water to a boil then let it simmer over medium heat. Break 2 eggs and 2 yolks into a heatproof bowl, add sugar, passionfruit pulp and place whisk well. Place this bowl on the saucepan and stir occasionally till thick. about 10 minutes. Remove, cover the top of the curd with cling film and let it cool.
Whip the cream till soft peaks not stiff, and fold in icing sugar, peel and slice the mangoes.
Once the meringue is cool spread the whipped cream on top, then passion fruit curd ( you probably need just half of it), then top with mango slices. Serve. I like to chill it for an hour as I found the flavours develop more. But its best served as soon as possible because the meringue soaks up the cream and can be a bit soft, but still tastes delicious.
Linking this over to IHCC's theme for this week,Local And Seasonal !