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    Pavlova with mago-mint coulis

    clock-icon225 minutes
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    Pixicook editorial team

    A delightful combination of textures and flavors, featuring a crunchy marshmallow meringue topped with whipped cream, fresh fruit, and a zesty mango-mint coulis.

    Ingredients for Pavlova with mago-mint coulis

    units in
    USchevron
    units in
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    serves
    7 peoplechevron
    serves
    7 peoplechevron

    Egg Whites, at room temperature

    each

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    Kosher Salt

    teaspoons

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    Granulated Sugar

    cups

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    Cornstarch

    teaspoons

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    White Wine Vinegar

    teaspoons

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    Vanilla Extract, pure

    teaspoons

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    Heavy Cream

    cups

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    Creme fraiche

    cups

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    Honey

    tablespoons

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    Mixed Fresh Fruit Chunks, e.g., peach, nectarine, plum, apricot, mango, kiwifruit, berries

    cups

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    Mango-Mint Coulis

    cups

    Substitute chevron-down

    How to Make Pavlova with mago-mint coulis

    1. Preheat Oven

    Preheat your oven to 350°F (180°C or gas mark 4). This initial high temperature will help the meringue set quickly.

    2. Beat Egg Whites

    In a large bowl, beat the egg whites and kosher salt using a stand mixer with a whisk attachment or a handheld electric mixer. Start on medium speed until the egg whites hold soft peaks.

    3. Add Sugar

    Gradually add the granulated sugar, a tablespoon at a time, and increase the speed to high. Continue beating for a total of about 6 minutes until the mixture is glossy and forms firm, swirly peaks.

    4. Add Stabilizers

    Once the meringue is glossy and firm, gently beat in the cornstarch, vinegar, and vanilla extract on low speed.

    5. Shape Meringue

    Pile the meringue onto a prepared baking sheet lined with parchment paper, shaping it into a 9-inch (23-cm) circle with a slight depression in the center.

    6. Bake Meringue

    Reduce the oven temperature to 300°F (150°C or gas mark 2) and bake the meringue for 1 to 1 1/4 hours. The meringue should be very dry on top but still soft in the center. Turn off the oven and let the meringue cool completely inside.

    7. Prepare Whipped Cream

    While the meringue is cooling, beat the heavy cream, crème fraîche, and honey in a clean medium bowl until soft peaks form. This should take 1 to 2 minutes.

    8. Assemble Dessert

    Once the meringue is completely cool, carefully transfer it to a serving plate. Mound the whipped cream mixture into the center and spread it gently with an offset spatula or the back of a spoon. Arrange the mixed fresh fruit chunks on top of the whipped cream.

    9. Rest Dessert

    Let the assembled dessert stand for 15 minutes to 2 hours, depending on your kitchen temperature.

    10. Serve with Coulis

    Just before serving, cut the meringue into portions and transfer to dessert plates. Spoon the Mango-Mint Coulis over each serving for a fresh, zesty finish.


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