Strawberry Mango Rose Pavlova Recipe 465

PAVLOVAS FILLED WITH STRAWBERRIES AND MANGOES

Steps:

• Preheat oven to 225 degrees. Load meringue into a pastry bag fitted with medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for about 1 1/2 hours. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool.
• Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve.
• At serving time, whip cream with white sugar until soft peaks form. Places a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve.

STRAWBERRY, MANGO & ROSE PAVLOVA RECIPE - (4.6/5)

Steps:

• Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 tablespoons sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.