Preheat oven to 135°C conventional or 115°C fan-forced. Line 2 large baking trays with baking paper. In the bowl of an electric stand mixer fitted with a whisk attachment, beat egg whites, salt, cream of tartar and vanilla on medium-high speed for about 2-3 minutes, or until medium peaks form. While mixer is still running, slowly add sugar and continue beating for about 5-7 minutes, or until firm peaks form. Sift cornflour into meringue mixture and beat for 30 seconds. Using a large spoon, form 4 large even mounds on each baking tray. Use the back of a spoon to make an indent in the centre of each. Bake the pavlovas for about 1 hour, or until crisp on the outside.
Turn off the oven, leave the door ajar and allow pavlovas to cool in the oven until cold. Place chocolate in a medium bowl, then sit it over a medium saucepan of simmering water, and stir until melted. Gently dip bases of pavlovas into warm melted chocolate, using a gentle twisting action, and place coated pavlovas upside down on racks or trays. Set aside for 2 hours, or until chocolate has set (time will depend on temperature of your kitchen). Do not refrigerate.
Lime Syrup- Combine water, sugar, lime zest and juice in a small heavy-based saucepan and bring to a simmer over high heat, stirring to dissolve sugar. simmer for 4 minutes, or until syrup is reduced by half and thickens. Cool, then cover and refrigerate until cold. Add mangoes.
In a large bowl, whip cream and vanilla until thick. Arrange a pavlova on each of 8 plates. Spoon over a generous dollop of whipped cream. Using a slotted spoon, remove the diced mango from the syrup and spoon it over and around pavlovas. Drizzle with syrup and serve immediately
Originally Submitted
1/25/2013
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