Pavlova with pear, mango and figs
A quick fresh dessert to serve many
Figs, meringue, pavlova
large egg whites
white wine vinegar
1 - 2
handful of fresh mint
Separate the eggs (save the yolks for
if you want) Start mixing the eggs until frotting, add salt while mixing. Start adding caster sugar slowly until dissolved.
Keep mixing until you can hold the bowl upside down without anything falling out.
Sett the oven to 100 degrees Celsius.
Take two baking trays and cover with baking proof paper.
Divide the meringue in two and spread it out into large, thick pancake shapes. I use the back of a tablespoon for this.
Let the meringue "dry" in the oven for 1 hour and 10 minutes.
Open the oven door slightly and let the meringue cool.
Right before serving, add sugar and cold cream to a bowl.
Scrape out the seed of the vanilla bean.
Mix until the cream is nice and fluffy.
Slice the pear and mango with a mandolin or a sharp kitchen knife.
Place one meringue on a serving plate and add whipped cream.
Add half of the whipped cream and spread it out with the back of a spoon, add slices of pears and place the other layer of meringue on top.
Add the rest of the whipped cream in the center of the top layer.
Add the mango in the center of the cake and place a bit more pear slices around.
Quarter figs and place on top.
Garnish with fresh mint, pomegranate, and grated dark chocolate.
Make sure the eggs are at room temperature before mixing. And do not get any yolks into your whites.
Do not exceed a total mixing time of 15 minutes on your meringue.
Make sure all sugar is dissolved in the egg whites.
Pre-wash the mixing bowl with half a lemon to avoid any fat residue in the mixing bowl.
Use a plate to draw a template on the baking proof paper if you want to make sure that you get even round shapes.