Yesterday was our 6th wedding anniversary and to celebrate I whipped up a gourmet dinner and the dessert was a real show stopper. Due to the alcohol content you might want to follow our lead and serve dessert after the short people are tucked into bed or not .......
Pavlova with Mango Mojito Sauce
from November 2012 Delicious magazine
4 egg whites
250 g caster (extra fine) sugar
2 tsp cornflour (corn starch)
1 tsp white wine vinegar
300 ml of thickened (whipping) cream, lightly whipped
Mango Mojito Sauce
2 large mangos chopped, plus more mango to serve
¼ C white rum
1 Tbs lime juice
1 Tbs chopped mint, plus extra to serve
1/3 cup caster (extra fine) sugar
Preheat the oven to 140°C and line a baking tray with baking paper.
Place egg whites and sugar in a heatproof bowl and set over sauce pan of gently simmering water (don’t let bowl touch water). Whisk constantly for 6 to 8 minutes until sugar is dissolved and mixture is thick. Transfer to an electric mixer and beat (or whisk) until mixture is cool, stiff and glossy. Fold in corn flour and vinegar.
Place 6 dollops of meringue on lined baking tray, making shallow indents on the top of each with the back of a spoon. Bake 1 hour, then turn off oven and allow pavlovas to cool completely in the oven with door slightly ajar.
Meanwhile, for mojito sauce, whiz all the ingredients together in a food processor until smooth.
To serve top the pavlovas with whipped cream, garnish with extra mango slices and mint drizzle with mango sauce. After checking to make sure no one is watching, lick the sauce bowl clean. It’s REALLY good stuff.
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