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Mexican pavlova with mango salsa, lime and pineapple
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate your pavlova with zesty Mexican flair: spiced pineapple, tequila, lime, and mango.
Ingredients:
  • 3 egg whites
  • Pinch of cream of tartar
  • 155g (3/4 cup) caster sugar, plus 1 tsp extra
  • 1 mango, thinly sliced
  • 40.00 ml coconut tequila
  • 1 lime, rind finely grated & juiced
  • 300ml Thickened Cream
  • 1 tsp vanilla bean paste
  • 15g (1/4 cup) coconut flakes, toasted
  • 1 small sweet pineapple, skin removed
  • 215g (1 cup) caster sugar
  • 1.25 gm smoked paprika
Instructions:
  • 1. Preheat the oven to 140C (120C fan-forced) and line an oven tray with non-stick baking paper, then trace a 20cm circle on it. 2. In a clean bowl of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. 3. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy with sugar almost dissolved. 4. Spread the mixture onto the prepared tray within the marked circle. 5. Bake for 1 hour until crisp, then turn off the oven and let the meringue cool completely inside with the door slightly open.
  • In a bowl, mix together mango, tequila, half of the lime juice, and additional sugar. Set aside.
  • Whip the cream in a separate bowl until soft peaks form, then mix in the lime rind and vanilla paste. Cover and refrigerate until ready to use.
  • To create the sticky pineapple, halve the pineapple lengthwise and thinly slice into 3mm pieces. In a large non-stick frying pan over medium-low heat, spread out the sugar evenly. Sprinkle with paprika and slowly melt the sugar to caramelize, shaking the pan frequently to avoid burning. Arrange the pineapple slices in a single layer on the simmering caramelized sugar. Cook each side for 2-3 minutes until caramelized and softened. Take off the heat and let the pineapple cool in the pan.
  • Transfer the meringue to a serving plate. Spread with the cream mixture. Using a slotted spoon, spoon the mango salsa over the top. Arrange the cooled pineapple slices on top and drizzle with the extra sauce. Sprinkle with coconut and serve.

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