Pavlovas Filled With Strawberries And Mangoes
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
65
Spice
46
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 medium
Mangoes (peeled and diced)1 tbsp
Brown Sugar2 tbsps
Rum1 cup
Heavy Cream1 tbsp
White SugarDirections:
1
Preheat oven to 225 degrees
2
Load meringue into a pastry bag fitted with medium plain or star tip
3
Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans
4
Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet
5
On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell
6
You should have four round open shells and four disks to be used as lids
7
Also, pipe out several mini meringue disks or bars to serve as tests
8
Place pans in oven and bake for about 1 1/2 hours
9
They should be thoroughly dry but not colored
10
Break open a test meringue: it should be not at all shiny
11
Remove from oven and allow to cool
12
Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl
13
Set aside until ready to serve
14
At serving time, whip cream with white sugar until soft peaks form
15
Places a dab of whipped cream in the bottom of each meringue shell
16
Spoon in fruit mixture, dividing evenly
17
Top with another dollop of whipped cream and set lids on top
18
Serve