Mango, Rum and Ginger pavlova

Pavlova is a fantastic summer pudding and if you’re feeding a lot of people, really easy to increase the ingredients and make a bigger one! Also, everyone always has leftover egg white in their fridge and this is a great way to use it up!

Serves 6 – 8

Ingredients:

  • 4 Eggs, whites only
  • 200g Caster sugar
  • 1 tsp Cornflour
  • 1 tsp Vanilla extract
  • 1 tsp White wine vinegar
  • 1 ball Stem Ginger, rinsed well
  • 300ml Double cream
  • 2 tbsp Icing sugar
  • 2 tbsp Dark, spiced rum
  • 2 Ripe mangoes, diced
  • 2 Limes
  • 1 handful of Fresh mint
  • 1 tbsp Desiccated coconut

Method:

  1. Preheat the oven to 150 C (fan) and line a large baking sheet with baking paper.
  2. Ensure that the stem ginger has been rinsed and dried thoroughly before finely dicing it. Set aside.
  3. In a large mixing bowl, whisk the egg whites to stiff peaks with an electric whisk.
  4. Add 1 tbsp of caster sugar to the whisked egg whites, which will soften the mixture, so whisk back to stiff peaks. Repeat this process until 4 tbsps of the sugar have been added in this way. This partially stabilises the egg whites.
  1. Now add the remaining sugar in two parts, ensuring that the meringue is whisked back to stiff peaks after each addition.
  2. Add the cornflour, vanilla and vinegar and whisk until just combined.
  3. Carefully fold the stem ginger into the mixture and then immediately tip out onto your prepared baking sheet. Spread the mixture out into a circle about 2 inches thick.
  4. Bake in the oven for 40 – 50 minutes or until the outside is crisp and the meringue comes away from the paper. Allow to cool completely on a wire rack.
  5. Combine the mango with the zest of both limes and the juice of one, the coconut and the mint.
  6. Whisk the cream, rum and icing sugar until the cream is just holding its shape – it shouldn’t be too firm.
  7. Place the meringue onto your serving plate carefully and spoon the cream on top, spreading it to the edges. Sprinkle the mango salsa over the top evenly until you have a thick layer of mango covering the cream.