Bruleed mango pavlova

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Bruleed mango pavlova

No Aussie Christmas is complete without a classic pavlova recipe, and this one takes the cake. 

Ingredients

  • 6 eggwhites, at room temperature
  • 1 1/2 cups (330g) caster sugar, plus extra to caramelise
  • 1 tsp white vinegar
  • 3 tsp cornflour
  • 1 tbs vanilla extract
  • 3 mangoes, peeled, cheeks sliced
  • 400g thickened cream
  • 250g sour cream
  • 1/2 cup (80g) icing sugar mixture, sifted
  • Micro mint leaves, to serve

Cointreau Syrup

  • 1 cup (220g) caster sugar
  • 3/4 cup(180ml) Cointreau or Grand Marnier

 

                Method

                1. Preheat oven to 150°C. Using a 20cm cake pan, draw a circle on a piece of baking paper. Flip paper so outline is on the underside and place onto a large greased baking tray.
                2. Place eggwhites and a pinch of salt in a stand mixer fitted with the whisk attachment and whisk to just before stiff peaks. With the motor running, add caster sugar, 1 tbs at a time, whisking until sugar is dissolved (this will take 10-15 minutes) and eggwhite mixture is thick and glossy. Add vinegar, cornflour and 2 tsp vanilla extract, and whisk until combined. Spoon into centre of circle, and using a small cranked palette knife, spread evenly to the diameter of the circle, leaving a swirl finish on the meringue. Place in the oven and reduce temperature to 100°C. Bake for 1 hour 45 minutes-2 hours or until outside is crisp and dry. Turn off oven and leave meringue inside to cool for at least 3 hours. Once cooled, remove from the oven and stand until required.
                3. For the Cointreau syrup, place sugar and 1/4 cup (60ml) water in a saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 6-7 minutes until a dark golden caramel. Remove from the heat and carefully tipping the pan away from you, gradually pour in the Cointreau. Return to a low heat and simmer for 2 minutes or until combined and a syrup forms. Transfer to a heatproof bowl and set aside to cool to room temperature (add a little water if caramel is too thick).
                4. Place mango cheeks, flat-side up, on a wire rack sitting on a large heatproof tray. Scatter mango with an even layer of extra caster sugar. Using a blowtorch and working with 1 mango cheek at a time, brown until caramelised and golden.
                5. Place thickened cream, sour cream, icing sugar and remaining 2 tsp vanilla extract in the clean bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Place pavlova on a serving plate, spoon over cream and top with bruleed mango. Drizzle with Cointreau syrup and scatter with micro mint leaves to serve.

                Recipe by Lucy Busuttil