No one can arrive from being talented alone, work transforms talent into genius. – Anna Pavlova
It’s a little bit of a challenge trying a dish you have never actually tasted before. Because of course you don’t know if you have gotten it right or not. You can’t help thinking – is this how it’s supposed to taste? it seemed a lot fluffier on Masterchef? But the book says it should be white – did I mess up somewhere?
This was one of the reasons I never tried pavlova (never tasted, never even seen ). One more being that I realised there would be a lot of questions and scepticism about it when I served it . A third reason being that I was concerned it would be far too sweet (I was right about that!)
So pavlova is a meringue dessert named after a Russian ballerina Anna Pavlova. The Aussies and Kiwis have been in an age old battle claiming ownership of the Pavlova. Pavlovas are crisp on the outside and marshmallow-y, on the verge of gooey inside. Typically, they are filled with cream and topped with fresh fruits but like everything else, variations and options of toppings are boundless.
Pavlovas are of course meringues so the two main ingredients are egg whites and sugar. Caster sugar works best, but icing sugar or powdered sugar will work too. Try not to use granulated sugar as your mixture will be gritty and you might end up over beating the mixture which will result in hollow or brittle shells. Pulse the sugar in your mixer to get smaller granules and use this instead.
Pavlovas also have vinegar and cornflour. The corn flour gets the credit for the marshmallow like insides (as opposed to completely dry like meringues). The vinegar (or lemon juice) stabilises the whipped whites and helps maintain the volume but be assured, you will not smell or taste it in the pavlova!
My recipe is one from Nigella Lawson which I have pared down to using just two egg whites. I made mini pavlovas, you could pipe them using a star tip for prettier outcomes. But as I usually do, I went the rustic method.
I went with a mango curd filling – a) because I am obsessed with doing everything mango until they are in season. b) because I had two egg yolks lying there after making the pavlova anyways and c) the sweet tart curd seemed like a great option to balance out all that sweetness!
In all honestly, I planned to do a dollop of whipped cream, the mango curd and some chopped kiwis on top. But laziness got the better of me!
Maybe you can top it with cream and chopped mangoes ?
Mini pavlovas with mango curd
Ingredients
For the pavlovas
- 2 egg whites
- 100 grams or 1/2 cup castor sugar
- 1 teaspoon corn flour
- 1/2 teaspoon vinegar
- Pinch of salt
- 1/2 teaspoon vanilla extract
For the mango curd
- 1/2 cup mango puree from one medium sized mango
- 50 grams or 1/4 cup granulated or castor sugar
- 1 tablespoon lime juice
- 2 egg yolks
- 56 grams or 1/4 cup butter
Instructions
To make the pavlovas
- Preheat your oven to 180 C . Line a cookie sheet with parchment paper.
- In a bowl, beat together the egg whites with the salt until firm peaks have formed.
- While continuing beating, add the sugar bit by bit.
- Once all the sugar is added, continue beating until glossy, stiff peaks (pointed up) are formed.
- Sprinkle the corn flour on top and fold in using a spatula.
- Add the vanilla and vinegar and mix.
- Using a scoop, place dollops of the meringue (about 3-4 tablespoons each) on prepared pan keeping about 2 inches space in between. You can also fill the mixture into a piping bag fitted with a star tip and pipe discs.
- Using a spoon, make an indentation or dip in the centre. This makes space for your filling.
- Bake at 140 c for 30 minutes and then cool in the oven (with the door closed) for about 30 minutes.
- Cook completely on a wire rack.
For the curd
- In a thick bottomed sauce pan, whisk together the yolks and sugar.
- Add the puree, lime juice and whisk.
- Add the butter.
- Heat until all the butter melts while stirring.
- Continue stirring and heating until mixture thickens and coats back of spoon. If you dip a spoon into the curd and take it out, the curd should cover the back of spoon and if you run your finger across, there should be a clear line with curd on both sides.
- Transfer into a bowl and cover with cling wrap touching the top (prevents a film from forming)
- Chill atleast 4 hours.
To assemble
- Add a tablespoon or two of curd into the hollow on top of your pavlovas. Serve!
Notes
Store the pavlovas in airtight container or wrapped in cling wrap at room temperature for 3 to 4 days before assembly.
The curd can be made a week in advance.
Assemble just before serving.
My measuring cup is 240 ml.
The flavour of the curd, depends on the flavour and sweetness of the mangoes you use. Use more or less sugar or lime juice accordingly!
Will pavlovas make a frequent appearance in my home? Probably not. Did I enjoy making and savoring this Australian favourite? I did. The juxtaposition of the bright and almost puckerish curd on the sugary meringue base was perfect. The freshness of the mangoes and the creaminess of the curd against the crisp shell and gooey insides of the pavlovas made for an interesting and tasty mouthful!!
P s… If you feel like mango curd, but not pavlova – have a look at this awesome mango cake!
