A delightful cake you simply must try.
Ingredients
Meringue
- Egg whites 6
- Sugar 350 g
- White wine vinegar 1 teaspoon
- Potato flour 1 teaspoon
- Salt 1/4 teaspoon
- Butter (for greasing the baking tray)
Cream
- Heavy cream (36%) 500 ml
- Mascarpone cheese 250 g
- Powdered sugar 3 tablespoons
- Toffee chocolate 100 g
Mango Sauce
- Orange zest 2 tablespoons
- Mango 1 piece
- Real honey 1 tablespoon
- Orange juice 1/2 piece
- Cardamom 1/4 teaspoon
Additional
- Mango 1 piece
- White chocolate 20 g
Preparation
Prepare the meringue: Grease a baking tray with butter and line it with parchment paper. Draw a circle with a diameter of 22 cm on it (e.g., using a round cake pan).
Preheat the oven to 160 degrees Celsius. In a bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, while continuously beating. The meringue should be very stiff and glossy. Finally, add the potato flour, vinegar, and continue beating for a while.
Spread the meringue onto the drawn circle, smooth the bottom, and using a spoon or spatula, lift the edges upwards. Place in the preheated oven, reduce the temperature to 120 degrees Celsius after 5 minutes, and bake/dry the meringue for 3 hours.
After turning off the oven, leave the door slightly ajar and let the meringue cool down inside.
Prepare the mango sauce: Peel and dice the mango, then transfer it to a bowl. Add honey, orange zest, orange juice, and cardamom. Blend until smooth and store in the refrigerator.
Prepare the cream: Finely chop the chocolate and mix it with the mascarpone cheese. In a separate bowl, whip the heavy cream until stiff peaks form (it must be well chilled), adding powdered sugar towards the end of whipping. Gently fold the whipped cream into the mascarpone mixture.
Peel and thinly slice the second mango. Grate the white chocolate.
Assembly:
Transfer the meringue to a serving platter. Gently spread the cream on top, then decorate with mango slices. Drizzle with sauce and sprinkle with grated white chocolate.
Store the Pavlova in the refrigerator.
