Kensington Pride Mango, Lime and Toasted Coconut Smashed Pavlova with White Chocolate

By Market Magazine
Kensington Pride Mango, Lime and Toasted Coconut Smashed Pavlova with White Chocolate

Kensington Pride Mango, Lime and Toasted Coconut Smashed Pavlova with White Chocolate

0 from 0 votes
Serves

8

Preparation

30

minutes
Cooking Time + Cooling Time Overnight

2

hours 

Ingredients

  • Meringue
  • 6 6 egg whites

  • 1 3/4 cups 1 3/4 caster sugar

  • 1 tsp 1 vinegar (white wine or apple cider, or you could use lemon juice)

  • Crème fraîche cream
  • 400 ml 400 whipping cream or thickened cream

  • 200 ml 200 crème fraîche

  • 2 Tbsp 2 caster sugar

  • 1 Tbsp 1 vanilla bean paste or vanilla extract

  • Toppings
  • 3 3 Kensington Pride mangoesSliced zest of 2 limes

  • 1/4 cup 1/4 toasted coconut flakes

  • 50 g 50 white chocolate, finely chopped

Method

  • Preheat oven to 150°C.
  • Whip egg whites on medium speed in large, clean bowl using stand mixer or hand beaters. Whip egg whites until soft peaks form (2-3 minutes). Gradually add sugar to egg whites, whipping the whole time, by adding 1 Tbsp at a time, waiting 20-30 seconds between each addition. Once all sugar is incorporated, whip mixture on medium speed for 6 minutes.
  • Next, add vinegar or lemon juice and beat for a further 3-4 minutes. Final egg white mixture should be really thick and glossy. When you rub mixture between your fingers, there shouldn’t be any grit from the sugar. If there is, whip the mixture for few more minutes to ensure all sugar has dissolved.
  • Line large baking tray with baking paper. Scoop meringue into large mound in centre of tray. Work meringue into round shape on tray and spread out lightly with spatula. Using spatula around outside of meringue, create sweeping up motions to feature a rounded and tall edge. Place tray into preheated oven and lower temperature to 110°C. Bake for 2 hours.
  • Turn oven off and leave meringue in oven with door closed to completely cool. This step is very important. Do not be tempted to remove meringue earlier. Leaving it overnight is a great way to ensure it is completely cooled. Otherwise, 4-5 hours should be enough.
  • Remove meringue from oven once it is cool.
  • To assemble, whip cream, crème fraîche, sugar and vanilla until stiff peaks form. Whip on low to medium speed or by hand, ensuring cream stays smooth and doesn’t curdle or overmix.
  • Smash top of meringue and set aside a few of the smashed pieces to add to cream later. Dollop vanilla cream over and into meringue. Top with smashed meringue pieces, sliced mangoes, lime zest, toasted coconut and finely chopped white chocolate. Serve after assembling, and enjoy.

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