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Summer Pavlova
Summer Pavlova
Desserts

Summer Pavlova

25 mins
1 hours 30 mins
Easy
10

This recipe takes the traditional pavlova dessert to a tropical level with lime mango cream and summer fruits. Serve this and everyone will be asking for the recipe.

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  • Ingredients
  • Method

Ingredients

  • 4 extra large egg whites
  • ¼ tsp cream of tartar
  • 1 cup Chelsea Caster Sugar
  • 1 tbs cornflour
  • 1 mango
  • 1 tsp lime juice
  • 1 tsp Chelsea Organic Coconut Sugar
  • 300ml thickened cream, whipped
  • Peaches
  • Strawberries
  • Raspberries
  • Passionfruit
  • Mint leaves

Chelsea Products in Recipe

Organic Coconut Sugar

Organic Coconut Sugar

Made from the nectar of the...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Pre-heat oven to 100°C fan-forced. Line a large baking tray with baking paper, draw an 18 x 22cm rectangle on paper.
Place the egg whites and cream of tartar in the bowl of an electric mixer. Beating until firm peaks have formed. Gradually add the Chelsea Caster Sugar a little at a time, until all is incorporated. Fold in cornflour.
Using a large spoon, dollop mixture onto baking paper within the rectangle. Bake for 1½ hours and turn the oven off, allowing pavlova to cool in the oven.
Meanwhile, cut cheeks mango and remove flesh from around the pip. Puree with the lime juice and Chelsea Organic Coconut Sugar until smooth. Refrigerate until required.For serving, fold mango puree through the whipped cream and dollop onto pavlova. Top with sliced peaches, strawberries, raspberries, passionfruit and mint.
For serving, fold mango puree through the whipped cream and dollop onto pavlova. Top with sliced peaches, strawberries, raspberries, passionfruit and mint.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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