Bake your loved ones crazy with CSR Sugar's Summer Pavlova. With only 25 minutes prep time and 5 steps, that special someone will pav-lova you for dishing up this masterpiece!
Preparation time: 25 minutes
Cooking time: 1 ½ hours, plus cooling time
4 extra large egg whites
¼ tsp cream of tartar
1 cup CSR Caster Sugar
1 tbs cornflour
1 tsp lime juice
1 tsp CSR Coconut Sugar
300ml thickened cream, whipped
Pre-heat oven to 120°C (100°C fan-forced). Line a large baking tray with baking paper, draw an 18 x 22cm rectangle on paper.
Place the eggwhites and cream of tartar in the bowl of an electric mixer. Beating until firm peaks have formed. Gradually add sugar a little at a time, until all is incorporated. Fold in cornflour.
Using a large spoon, dollop mixture onto baking paper within the rectangle. Bake for 1½ hours and turn the oven off, allowing pavlova to cool in the oven.
Meanwhile, cut cheeks mango and remove flesh from around the pip. Puree with the lime juice and coconut sugar until smooth. Refrigerate until required.
For serving, fold mango puree through the whipped cream and dollop onto pavlova. Top with sliced peaches, strawberries, raspberries, passionfruit and mint.