Pavlova with Mango Cream
A stunning dessert featuring crispy meringue with a soft marshmallow center, topped with tropical mango cream, fresh blueberries, banana slices, and tangy lime curd. Easy to make yet impressively elegant.
Ingredients
- For the Meringue
- 6 egg whites room temperature
- 330 g superfine sugar
- 1/2 tsp white wine vinegar
- 1 tbsp cornstarch
- For the Mango Cream
- 200 ml whipping cream
- 80 g diced mango
- 1/2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Toppings
- 100 g fresh blueberries
- 1/2 banana sliced
- Mint leaves for decoration
- Pansies edible flowers, for decoration
- For the Lime Curd
- 100 ml lime juice
- 120 g sugar
- 30 g butter
- 3 egg yolks
Instructions
- Preparing the Meringue Base
- Separate eggs carefully, ensuring no yolk gets into the whites. Use a clean, dry bowl.
- Beat egg whites with an electric mixer on medium speed until soft peaks form.
- Add superfine sugar gradually, one tablespoon at a time, while mixing continuously on high speed for 8-10 minutes until stiff, glossy peaks form.
- Gently fold in white wine vinegar and cornstarch using a spatula.
- Line a baking tray with parchment paper and draw an 8-inch circle as a guide.
- Transfer meringue to the center, shape into a circle, creating a slight well in the middle with higher edges.
- Bake at 120°C (250°F) for 1 1/2 hours until dry but not browned.
- Turn off oven, leave door slightly ajar, and let meringue cool completely inside for at least 2 hours.
- Making the Tangy Lime Curd
- Combine lime juice, sugar, and butter in a heatproof bowl over simmering water.
- Stir until sugar dissolves completely.
- Whisk egg yolks in a separate bowl, then temper by adding a spoonful of warm lime mixture.
- Pour tempered yolks back into lime mixture and whisk continuously until thickened and coating the back of a spoon.
- Remove from heat, transfer to a clean bowl, cover with plastic wrap touching the surface, and refrigerate until cool.
- Creating the Luscious Mango Cream
- Blend diced mango with powdered sugar and vanilla extract until completely smooth.
- Chill mixing bowl and beaters in freezer for 10 minutes.
- Pour whipping cream into chilled bowl and beat on medium-high speed until soft peaks form.
- Gently fold mango purée into whipped cream until uniform and stiff peaks form.
- Assembling Your Masterpiece
- Place cooled meringue on a serving platter.
- Spread mango cream generously over the top.
- Scatter fresh blueberries and banana slices over the cream.
- Drizzle lime curd artistically across the fruit.
- Finish with fresh mint leaves and edible pansies.
- Refrigerate until ready to serve (within 2-3 hours for best texture).
Notes
Storage:
Store meringue base at room temperature in an airtight container for up to 1 day
Assembled pavlova keeps in the fridge for up to 4 hours maximum
Freeze meringue base wrapped tightly for up to 1 month Make-Ahead Tips: Bake meringue base up to 24 hours ahead
Make lime curd up to 3 days in advance
Whip cream and add toppings just before serving Pro Tips: Always use room temperature egg whites for better volume
Add sugar gradually to prevent graininess
Slow cooling in the oven prevents cracks
Test meringue readiness by rubbing between fingers - should feel smooth with no sugar grains Variations: Dairy-Free: Use coconut cream instead of whipping cream
Swap blueberries for raspberries or strawberries
Add melted dark chocolate drizzle for extra indulgence
Top with toasted almonds or pistachios for crunch
RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
Assembled pavlova keeps in the fridge for up to 4 hours maximum
Freeze meringue base wrapped tightly for up to 1 month Make-Ahead Tips: Bake meringue base up to 24 hours ahead
Make lime curd up to 3 days in advance
Whip cream and add toppings just before serving Pro Tips: Always use room temperature egg whites for better volume
Add sugar gradually to prevent graininess
Slow cooling in the oven prevents cracks
Test meringue readiness by rubbing between fingers - should feel smooth with no sugar grains Variations: Dairy-Free: Use coconut cream instead of whipping cream
Swap blueberries for raspberries or strawberries
Add melted dark chocolate drizzle for extra indulgence
Top with toasted almonds or pistachios for crunch
RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5