Strawberry-Mango Pavlova – a delicious recipe with egg whites, icing sugar, cornflour, balsamic vinegar, whipping cream, vanilla pod. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 200u00b0F. Line a baking sheet with parchment paper. For the meringue, beat the egg whites until they form stiff peaks, then beat in 1/2 cup sugar. Continue beating until smooth, firm and shiny. Beat in the cornstarch and vinegar.
2
Spread the meringue mixture on the baking sheet in a 1 inch thick circle. Bake for 1 hour, then reduce the temperature to 175u00b0F and bake for 1 1/2 more hours. Switch off the oven, open the door slightly and leave to cool completely.
3
For the topping, whip the cream and vanilla seeds until stiff peaks form, then gradually add 2 tbsp sugar. Mix the strawberries and mango together. Remove the parchment paper from the meringue and transfer it to a cake plate. Top with the cream and fruit.
612
kcal
Calories
32
g
Fat
63
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None fresh egg whites, 115 g icing sugar, 1 level tsp cornflour, 1/2 tsp balsamic vinegar, and more.
Yes, Strawberry-Mango Pavlova 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.
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