Recipes
Mango & pistachio pavlova
4 pers.
30 min
1 hr 30 min
2 hr
Ingredients for :
4
people
30
g
Pistachios
3
Units
Eggs
400
g
Mangos
2
Units
Passion fruits
5
g
Coconuts
1
Pinch
Salt
300
g
Icing sugar
Method :
- Preheat the oven to 110°C (th. 2/3).
- Whisk the egg whites for 5 minutes using an electric mixer until they form stiff peaks.
- Delicately sprinkle 250 g of icing sugar into the egg whites in 4 to 5 batches, while continuing to whisk the mixture.
- Line a baking tray with baking paper and spread out the meringue into a smooth disc (diameter: 20 to 25 cm) in the centre of the tray. Make a slight well in the middle.
- Bake the meringue in the oven for 1 hour (it is cooked when it peels off the paper perfectly).
- Once the cooking time is over, leave the oven door ajar so that the meringue cools down at the same time as the oven.
- Put your mixing bowl and crème fraîche in the freezer for 20 minutes.
- Then pour the crème fraîche into the bowl and whip it with the remaining 50 g of icing sugar.
- Fill the meringue with the whipped cream.
- Cut the mango into thin slices, extract the juice from the passion fruits and crush the pistachios.
- Arrange the mango slices, passion fruit juice and crushed pistachios on top of the cream.
- Sprinkle with grated coconut and refrigerate until ready to serve.
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