Australian Pavlovas with Ginger and Tropical Fruits

Name: Australian Pavlovas with Ginger and Tropical Fruits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1 cup plus 2 tablespoons sugar; 5 tablespoons minced crystallized ginger; 2 teaspoons cornstarch; 1/4 teaspoon ground cardamom; 3 large mangoes, peeled, pitted; 5 tablespoons (about) water; 1 cup chilled whipping cream; 1/2 cup chilled sour cream; 1 1/2 teaspoons vanilla extract; 1/4 pineapple, peeled, cored, cut into wedges; 2 kiwis, peeled, cut into rounds

Servings: persons

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
5 tablespoons minced crystallized ginger
2 teaspoons cornstarch
1/4 teaspoon ground cardamom
3 large mangoes, peeled, pitted
5 tablespoons (about) water
1 cup chilled whipping cream
1/2 cup chilled sour cream
1 1/2 teaspoons vanilla extract
1/4 pineapple, peeled, cored, cut into wedges
2 kiwis, peeled, cut into rounds

1
Preheat oven to 200F.
2
Line 2 large baking sheets with foil; butter foil.
3
Beat whites and cream of tartar in large bowl to soft peaks.
4
Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy.
5
Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
6
Spoon meringue into pastry bag fitted with plain 1/2-inch round tip.
7
Pipe 3 1/2-inch-diameter meringue ring on prepared sheet.
8
Pipe another ring atop first.
9
Pipe meringue inside ring to create thin base, covering bottom of ring completely.
10
Repeat, forming 6 meringue shells total.
11
Bake meringues 1 1/2 hours (they will not color).
12
Turn oven off.
13
Leave meringues in closed oven 1 1/2 hours longer.
14
(Can be made 1 day ahead.
15
Store between layers of waxed paper in airtight container.)
16
Slice 1 1/2 mangoes; chill.
17
Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar.
18
Mix in enough water to thin to sauce consistency.
19
(Can be made 6 hours ahead.
20
Chill.)
21
Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks.
22
Drizzle 1/4 cup mango sauce onto each of 6 plates.
23
Place 1 meringue on each plate.
24
Spoon 1/3 cup cream into center of each meringue.
25
Top with pineapple, kiwi and sliced mango.
26
Sprinkle with 1 tablespoon ginger.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large egg whites, room temperature, 1/4 teaspoon cream of tartar, 1 cup plus 2 tablespoons sugar, 5 tablespoons minced crystallized ginger, and more.

Yes, Australian Pavlovas with Ginger and Tropical Fruits falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!