I tried this recipe as an option for our school’s Flood of Jazz. I am part of the planning committee and this year they decided to do a farm themed event. With this I was trying to make desserts fit the theme, for our second planning meeting I gave the committee 2 choices of desserts that fit the theme. This dessert was made to look like an egg (one of the songs is about a chicken). Every one liked this one but felt that it was 1) a lot of work for me (it’s a meringue-it’s futsy and a few parents and I have to make 225 servings of the desserts) and 2) a little difficult to eat because you almost needed a knife and fork to eat it neatly. Also, it was the more expensive choice per serving. A few felt this was their favorite but opted for the other choice because of the work and the difficulty to eat. This is a naturally gluten free dessert. Unfortunately, I didn’t think to get a picture of the dessert 😦
I combined MULTIPLE recipes to get the pavlova recipe. So many I couldn’t even name them! I used the curd recipe in it’s entirety from Honestandtruely. I loved that her recipe was simple (simple ingredients) and that the ingredients were readily available. To be honest, getting a fresh mango in Minnesota in February would be expensive and difficult! Frozen mango is sold at the local big box store in town. The only thing I wasn’t totally a fan of, is mine turn out a tad ‘fibrous’. It wasn’t silky smooth like curds are supposed to be, but, I’ve never made a curd so it could be that the maker the messed it up. It tasted great!
Brown Sugar Pavlova with Mango Curd Filling
A fresh, light, dessert with a beautiful balance of sweet and tart.
Ingredients
6 egg whites
1/8 tsp cream of tarter
pinch of salt
1 cup granulated sugar
1/3 cup brown sugar, packed
2 tsp corn starch
2 tsp lemon juice
1 tsp vanilla paste
Mango Curd
2 cups mango chunks, thawed
1/3 cup granulated sugar
3 Tbsp lime juice
4 egg yolks
4 Tbsp butter
Directions
1. Preheat oven to 225°F
2. Line a large baking sheet with Parchment paper (you don’t want to do it without parchment!!)
3. Whisk brown sugar, granulated sugar, and corn starch in small bowl until mixed.
4. With a whisk attachment on stand mixer, beat 6 egg whites with pinch of salt and cream of tartar until soft peaks form.
5. Gradually add the sugar and beat on high until stiff peaks form.
6. Fold in lemon juice and vanilla paste with a spatula.
7. Using a large ice cream scoop (approx 1/4 cup), scoop into 9-12 mounds.
8. Using a large spoon make a well to hold curd after baked.
9. Bake for 1 hour, then turn oven off and leave in for 30 minutes. (outside should be dry and crisp while inside is marshmallowy)
10. Transfer to a wire rack to finish cooling.
11. Once cool fill with Mango curd and serve with in 4 hours.
*I made these 2 days ahead of time and stored in an air tight container at room temperature. They were still crisp and perfect! Many say you can store for 3-5 days at room temperature if air tight.
Mango curd
1. Thoroughly puree mango in blender or food processor. Strain puree into heavy pot (to try and remove any chunks or fibers)
2. Add sugar, lime juice, and egg yolks to pot and whisk. Turn heat to medium low and whisk constantly to ensure mixture heats evenly.
3. Whisk for 7-10 minutes until mixture thickens to the point that it leaves “streaks” from the whisk.
4. Remove from heat, add butter (in 5-6 pieces, adding 1-2 at a time and whisking until incorporated. Continue with remaining pieces)
5. Pour into a measuring cup or glass bowl.
6. Place plastic wrap TOUCHING curd to prevent ‘skin’ from forming.
7. Refrigerate until needed. (It can be stored for up to 2 weeks).
8. Place in piping bag and pipe into centers of pavlovas.
Redheaded baker 