Brown Sugar Pavlova

The crunch of the saccharine meringue shells and the refreshing bite of the fruits provide a play of tastes and textures.

The crunch of the saccharine meringue shells and the refreshing bite of the fruits provide a play of tastes and textures.

Brown Sugar Pavlova

Trinka Gonzales
The crunch of the saccharine meringue shells and the refreshing bite of the fruits provide a play of tastes and textures.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

Brown Sugar Pavlova

  • 4 1/4 tablespoons cornstarch
  • 1/4 Cup white sugar
  • Egg whites only
  • cream of tartar
  • 1 Cup brown sugar firmly-packed
  • 3 cups All-purpose cream
  • mango to serve

Instructions
 

  • Preheat oven to 250ºF. Line a baking sheet with parchment paper.
  • Combine cornstarch and white sugar in a bowl. Set aside.
  • Using a stand mixer fitted with a wire whisk or a handheld mixer, whip egg whites until frothy. Add cream of tartar and brown sugar; whip until medium to stiff peaks form.
  • Sprinkle and fold cornstarch mixture in 3 batches into the meringue using a large spatula. Be careful of not deflating the meringue too much.
  • Spoon or pipe meringue onto prepared baking sheet, leaving a 1-inch space in between each shell. Immediately place inside preheated oven and bake for 1 hour. After 1 hour, turn oven off but keep shells inside for another hour. Remove and allow to cool completely before serving. If storing, store in an airtight container in a cool place; do not refrigerate.
  • To assemble pavlova, top each shell with ½ cup all purpose cream, diced mangoes, and sliced strawberries. Serve immediately.
     
Keyword Pavlova, dessert, Brown Sugar Pavlova, Pavlova recipe
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