Photos by: Con Poulos Styling by: Michelle Cranston
For a twist on a traditional pavlova this Christmas, try these mini pavlova shells, filled with delicious mango and whipped cream. Calypso mangoes are the ‘golden child’ of a Kensington Pride and Sensation mango, taking the best of both varieties. The silky-smooth flesh of a Calypso lasts longer so you get more mango and less waste. They are the best mango to use in desserts as they have a firmer flesh that retains its shape.
You’ll need these …
Mastercraft 6 Cup Muffin Pan (Myer)
Mondo Ultra Flex 46cm Re-usable Piping Bag (Kitchen Warehouse)
Sunbeam Mixmaster Hand Mixer (Amazon)
KitchenAid Stand Mixer (David Jones)
Ingredients
Method
Preheat oven to 140°C (120°C fan forced). Flip 2 x 6-hole Texas muffin trays over on a benchtop. Grease the base and three centimetres down and around the sides; dust with cornflour, tapping out excess.
In a large clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and mixture is stiff, thick and glossy. Beat in vinegar and cornflour.
Transfer meringue mixture into a large piping bag fitted with a 1.3cm plain nozzle. Press the meringue down towards the nozzle to remove any air pockets and twist the end of the bag to seal.
To form the shells, pipe a 3cm horizontal line of meringue directly on the edge of each muffin base closest to you.
Firstly, pipe a vertical line, starting in the centre of the muffin base, two centimetres down the side and up over the muffin base, bringing the nozzle back towards the horizontal line, connecting them. Pipe 3 more lines on each side of the vertical centre line, piping each line 1 centimetre shorter than the last. Release pressure on the bag as you go, creating the shells ridges.
Bake for 1 hour or until dry. Turn off the oven and cool with the door ajar for a further 2 hours until cold and crisp to touch. Carefully remove each shell from the tray.
Whip cream and vanilla in a chilled bowl until stiff peaks form.
To serve, flip one shell over on a plate; fill with generous spoonfuls of whipped cream mixture and slices of Calypso mango. Top with another shell. Repeat with remaining meringues.
Can the mini pavlova shells be made ahead of time?
Make meringue shells a week ahead. Store in an airtight container in single layers, interleaved with baking paper. Store in a cool dark spot.
How to make pavlova
There’s some science and rules to follow when making pavlova. These include:
- Use room temperature egg whites as they will aerate better than chilled eggs.
- Egg whites won’t whip if they come into contact with any fat – that’s why it’s so important to make sure you don’t end up with any yolk in the egg whites when you separate them.
- Make sure there’s no grease in the bowl or on the beaters. Wipe them with a piece of paper towel that has been dipped in lemon juice or vinegar.
- Add sugar to egg whites 1 tablespoon at a time and make sure it is dissolved before adding more. If the sugar doesn’t dissolve properly the meringue can “weep” droplets of moisture during and after baking.
- To make sure the sugar is properly dissolved, rub a small quantity of the meringue mixture between your fingertips. If it feels smooth, the sugar is dissolved; if it feels grainy, you need to keep beating for a while longer.
Read our full list of pavlova top tips here.
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Antipasto “cheesecake” recipe
Australian grown in Northern Territory and Queensland, nothing says Aussie Summer like Calypso® Mangoes! With their sun-kissed skin and small seed for more luscious, silky flesh, these irresistibly firm mangoes promise a longer-lasting juicy delight.
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