11 Feb

Mango & Blueberry Stacked Mini Pavlova with a Mango & Passion Fruit Coulis

mango blueberryby Shubila Khonga

The title alone sounds a tad intimidating but fear not. If I can do it then you have a 99% chance of getting this one right. This dessert is so delicious I had to perform my happy dance once I tasted it. Let’s get started!

PavlovaPavlova:
250g icing sugar
4 egg whites
2 teaspoons of corn flour
1 teaspoon of white vinegar

Mango & Passion Fruit Coulis:
1 ripe mango
2 passion fruits
Zest of one orange
Juice of half and orange

Assembly:
500ml whipping cream (whipped)
Orange zest
Mango ribbons (make these with a potato peeler)
Blueberries
Coulis

stack

Pavlova:
Preheat the oven to 150˚C.

Line your baking tray with baking parchment. Draw 16 circles onto the parchment paper and flip it so the pencil side is on the tray.
Place the icing sugar and egg whites into a bowl and with your hand held mixer, mix until it can form stiff peaks.

Using a spatula, gently fold in the corn flour and the white wine vinegar.

Place mixture into a Ziploc bag. Cut off the tip and pipe that onto the parchment paper using the circles you drew as a guide.

Bake for 45 minutes, then turn off the oven but leave the door open. Allow the pavlovas to cool in the oven completely.

 

Mango & Passion Fruit Coulis
Pop your mango, passion fruit, orange juice and zest into the blender and puree. Strain the mix and store in the fridge until you are ready to assemble.

mango

Final Assembly

  1. Place the first pavlova onto the plate, spoon or pipe the first layer of whipped cream and place mango ribbons on top.
  2. Place the next pavlova , add whipped cream and dress with blue berries and mango ribbon.
  3. Sprinkle orange zest onto blueberries for a lovely contrast. Drizzle some of your coulis and serve
  4. Take pictures for Instagram (optional step)

 

NOTE:

  • Assemble right before serving to avoid getting the pavlova soggy
  • You can make the pavlova the day before. Simply store in an airtight container until you are ready to serve.
  • Feel free to make the coulis a day in advance. It can also be served with ice-cream, Greek yoghurt, freeze in ice cube trays and serve with juices or cocktails.
  • Serve as an Eton Mess: break pieces of pavlova and mix with whipped cream and fresh fruit. Add your sauce, zest and serve.
  • This recipe is very budget friendly! You can use whatever fruit is in season and local to your area. Use your imagination, get creative and try out new textures and flavours.
  • Save the egg yolks for easy homemade custard, link

 


Shubila KhongaShubila Khonga

I am an aspiring business woman with a passion for creating healthy, delicious and seasonal dishes. In September of 2014 catered a good friends wedding and that gave me the confidence to start a blog and shares simple everyday budget friendly recipes. There is undeniable joy and pleasure in knowing that others have enjoyed the works of your hands and that is what motivates me.

Events & Wedding Consultant
https://godshiddentreasure.squarespace.com/
instagram: http://instagram.com/shubila86/
twitter: https://twitter.com/shubila86

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