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As a festive treat, push the boat out with this perfect dessert, crisp on the outside with marshmallowy goodness on the inside.
Love it!
Preheat oven to 120°C. Line an oven tray with baking paper or baking mat. Mark two circles of 24 cm diameter each on the paper/mat.
Whisk egg whites in a clean dry bowl for 5 minutes until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.
Sift corn flour and add vinegar and gently fold through until just combined. Spoon meringue onto the paper/mat, using the circles as a guide.
Smooth sides and top of the pavlovas. Use a small spatula to forms little peaks around the edges of the pavlovas.
Bake in the oven for 75 minutes or until pavlovas are dry to the touch. Turn off oven. Leave the pavlovas in the oven with the door ajar to cool completely. When completely cold, transfer to serving plate.
Spoon whipped cream over one pavlova, top with a few mango pieces, place the second pavlova on top and repeat the same process. Garnish with fresh mint leaves.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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