$14.95
A Christmas classic with the addition of deliciously sweet mango and crunchy pistachios! Perfect for your Christmas entertaining!
Ingredients
Berry Sauce
- Berry Sauce
- 65g frozen raspberries
- 2 tbsp honey
- 1 tsp vanilla extract
Pavlova
- 6 egg whites
- 330g caster sugar
- 1.5 tsp white vinegar
- 2 tsp cornflour
- 400ml pouring cream
- 100g raspberries
- 1 ripe mango. sliced
- Pistachios, finely chopped
- (Optional) Freeze-dried strawberries
Method
Step 1
In a small saucepan over medium heat, combine frozen raspberries, honey, and vanilla. Stir occasionally for 5-10 minutes until slightly reduced and thickened. Set aside to cool.
Step 2
Preheat the oven to 150°C. Draw a 20cm circle on a piece of baking paper, place it upside down on an oven tray.
Step 3
Using an electric mixer, whisk egg whites on high speed until soft peaks form (3-5 minutes). Gradually add sugar, one tablespoon at a time, ensuring each addition dissolves before adding the next. Scrape down the sides and whisk for an additional 2-3 minutes until thick and glossy. Add cornflour and vinegar, whisk for 30 seconds.
Step 4
Transfer the meringue mixture to a large piping bag fitted with a plain nozzle. Pipe 10 circles onto the baking paper, using the traced ring as a guide. Create a shallow hollow in each circle with the back of a spoon.
Step 5
Reduce oven temperature to 120°C and bake for 1 hour or until crisp to the touch. Turn off the oven and let the pavlova cool completely inside with the door closed (around 1-1.5 hours).
Step 6
Just before serving, whisk the cream in the bowl of an electric mixer until soft peaks form. Gently stir a few tablespoons of the raspberry sauce into the cream to create soft ripples.
Step 7
Place the pavlova wreath on a cake stand or plate. Top the pavlova with the raspberry cream, then garnish with raspberries, sliced mango, chopped pistachios, and optional freeze-dried strawberries.
