Pavlova with Mango, Raspberries, and Whipped Yogurt Cream

Need a gluten free and lacto ovo vegetarian side dish? Pavlova with Mango, Raspberries, and Whipped Yogurt Cream could be an excellent recipe to try. This recipe makes 10 servings with 183 calories, 3g of protein, and 6g of fat each. For 77 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 255 people found this recipe to be delicious and satisfying. This recipe from Vegetarian Times requires cornstarch, egg whites, raspberries, and sugar. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 29%. Similar recipes include Chocolate Pavlova with Whipped Cream and Raspberries, Chocolate Pavlova With Raspberries and Cream, and Strawberry-Lavender Pavlova with Vanilla Bean Whipped Yogurt.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.2. Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.3. To make Pavlova: Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.4. Scrape meringue into center of circle on parchment. Spread meringue to fill circle, building edges slightly higher than center. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.5. Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.

 

Step by step:

1. To make Toppings: Beat cream, yogurt, and 1 Tbs. sugar in medium bowl until stiff.

2. Combine mango, raspberries, and remaining 1 Tbs. sugar in separate bowl. Cover, and chill until ready to serve.

3. Position oven rack just below center, and preheat oven to 250°F. Trace 9-inch-diameter circle onto sheet of parchment paper. Turn parchment over onto large rimmed baking sheet; circle should show through.

To make Pavlova

1. Combine 1 Tbs. sugar and cornstarch in small bowl. Beat egg whites, lime juice, and vanilla with handheld electric mixer in medium bowl until soft peaks form. Gradually beat in remaining 15 Tbs. sugar. Increase mixer speed to medium-high; beat 4 minutes, or until meringue is thick and satiny, and path remains when spoon is drawn through. Beat in cornstarch mixture.

2. Scrape meringue into center of circle on parchment.

3. Spread meringue to fill circle, building edges slightly higher than center.

4. Bake Pavlova 1 hour and 15 minutes, or until outside is dry but center is still soft (crust will give when poked). Turn off oven, leave door closed, and cool 1 hour in oven. Slide metal spatula under Pavlova to loosen, and transfer to cake plate using a tart pan’s removable bottom for support.

5. Spread yogurt cream thickly over Pavlova, leaving 1-inch border uncovered. Top with fruit mixture.

Nutrition Information:

covered percent of daily need