Pandan Pavlova
This recipe for Pandan Pavlova is a light meringue dessert but with an Asian twist. Instead of the usual vanilla extract, we use pandan extract which gives the pavlova an aromatic piney flavour as well as a nice pastel green colour.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 6 eggs (separate and use the egg whites)
- 340 g sugar (superfine (castor) sugar)
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 tsp pandan extract
- 300 ml fresh cream (heavy whipping cream, whipped till stiff)
- 2 mangoes (sliced into pieces)
- 3 kiwi (cut into cubes)
Instructions
- 1
Preheat oven to 120 degree C / 250 degree F. Place rack in the centre of oven.
- 2
Line baking sheet with parchment paper.
- 3
Separate egg whites and place in a bowl.
- 4
Whisk egg whites in a bowl using an electric mixer until a light and soft peaks form.
- 5
Gradually add in the sugar, cornstarch, vinegar and green pandan extract.
- 6
Continue to whisk until the meringue is thick, silky and fairly firm.
- 7
You should be able to hold the bowl upside down without the meringue falling out.
- 8
Scoop the meringue mixture onto the lined baking sheet. Smoothen the edges, making sure they are slightly higher than the centre. You want a slight indentation in the centre for the whipped cream and fruits.
- 9
Bake in preheated oven for 1 1/2 to 2 hours or until dry and is firm to touch but not browned.
- 10
Once cooked, turn oven off, leave the oven door slightly ajar and let the meringue cool completely. Once done, transfer to serving plate.
- 11
Meanwhile, skin fresh mango skin and cut into thick slices.
- 12
Then, skin fresh kiwi fruits and cut into cubes.
- 13
Whip up fresh cream using an electric mixer until firm peaks form. Now, we're ready to put everything together!
- 14
Spread a nice thick layer of whipped cream onto the top of the cooled pavlova.
- 15
Decorate the top with the sliced mangoes and kiwi cubes. And we're done!
- 16
Serve this pavlova dessert immediately! This dessert does not hold for more than a few hours. Do not refrigerate as the meringue will soften. As always, ENJOY!