In Season: Strawberry Mango Pavlova

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I love making this pretty dessert! It’s a perfect way to finish off a summer BBQ. Choose a fruit topping that’s in season and at their prime. Plus, this recipe is also gluten-free!!!

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Strawberry Mango Pavlova

Meringue

  • 4 egg whites
  • 1 cup sugar
  • 1/4 tsp salt
  • Pinch cream of tartar
  • Few drops of vanilla extract

Trace an 7-inch circle onto a piece of parchment paper and flip it over, ink-side down on a baking tray. Preheat your oven to 240°F.

Whip the egg whites until frothy. Add the cream of tartar followed by the sugar one spoon at a time with the motor running. Continue to whip until the meringue is thick and holds stiff peaks. Sprinkle in the salt and vanilla and mix until well combined. Spoon the meringue onto the prepared tray forming an even circle with the slightly higher edges.

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Bake in the oven for 1 hour and 20 minutes, turn off the oven and allow the meringue to cool fully in the oven.

Filling

  • 1 cup of whipping cream
  • 1 Tbsp icing sugar
  • 2/3 cup full fat Greek yogurt
  • 1/2 tsp vanilla
  • 2 small mangoes, cubed
  • 2 cups strawberries, sliced
  • 1 Tbsp white sugar
  • 2 tsp lime juice (optional)
  • 1 Tbsp rum (optional)

Mix the fruit, white sugar, lime juice and rum together and allow the mixture to sit in the fridge until ready to serve.

Just before serving, whip the cream with the icing sugar until stiff peaks are formed. Mix in the vanilla and fold in the Greek yogurt. Dollop the cream mixture onto the cooled meringue and top with the fruit mixture.

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