PAVLOVA WITH MANGO PUREE AND BERRIES
Steps:
- Preheat the oven to 250 degrees.
- Butter and flour a cookie sheet and the ring of a bottomless nine-inch springform mold. Set the ring in the center of the cookie sheet.
- Beat the egg whites and the salt in a mixing bowl until foamy. Add the sugar, one tablespoon at a time, while continuing to beat the egg whites, until shiny and stiff. Do not overbeat or they will be dry and grainy.
- Dissolve the cornstarch with the cider vinegar in a small bowl. Fold the mixture into the egg whites.
- Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.
- Bake for one and one-half hours and cool. The meringue will sink away from the crust while cooling; do not be concerned. When the meringue is completely cool, unmold by removing the ring gently, and loosen the bottom of the meringue shell from the cookie sheet with a knife or spatula. Put the shell on a serving plate.
- Peel the mangos and cut the flesh away from the pits. Puree it in a food processor or blender.
- Whip the cream in a chilled mixing bowl until it forms a stiff peak.
- Fill the depression in the middle of the meringue with the mango puree. Spread the whipped cream on the meringue, starting from the sides and leaving a three-inch circle of the mango puree exposed in the center. Garnish the edge and sides of the cake with the blueberries and raspberries.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 161 milligrams, Sugar 46 grams, TransFat 0 grams
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