How to Make Pandan Pavlova

by Huang Kitchen

This is a light meringue dessert with an Asian twist. Instead of vanilla extract, we use pandan extract giving it an aromatic piney flavor & nice green colour. The fruits topping makes it so gorgeous.

Supplies

  • 6 eggs, separate and use the egg whites
  • 340 Grams castor sugar
  • 1 Teaspoon cornflour
  • 1 Teaspoon white vinegar
  • 1 Teaspoon pandan extract
  • 300 Milliliters fresh cream
  • 2 mangoes, ripe
  • 2 kiwi fruits, cubed
  • Instructions

    Step 1

    To start, first preheat oven to 120 degree C / 250 degree F and place rack in centre of oven.

    Step 2

    Line a baking sheet with parchment paper.

    Step 3

    Separate the egg whites and place in a CLEAN bowl.

    Step 4

    Then, whisk the egg whites in a clean dry bowl using an electric mixer until light soft peaks form.

    Step 5

    Gradually add in the sugar followed by cornstarch, vinegar and green pandan extract.

    Step 6

    Continue to whisk till the meringue is thick, silky and fairly firm.

    Step 7

    You should be able to hold the bowl upside down without the meringue falling out of the bowl.

    Step 8

    Spoon the meringue mixture onto the lined baking sheet. Smooth edges making sure they are slightly higher than the centre. You want a slight indent in centre to place the whipped cream & fruits.

    Step 9

    Then bake in preheated oven for 1 1/2 to 2 hours or until the pavlova is dry to the touch and the outside is firm but not browned.

    Step 10

    Once cooked, turn off the oven, leave the oven door slightly ajar and let the meringue cool completely in the oven. When completely cooled, transfer to serving plate.

    Step 11

    Meanwhile, make toppings for the pavlova. First, peel off fresh mango skin and cut into thick slices.

    Step 12

    Then, peel off skin of fresh kiwi fruits and cut into cubes.

    Step 13

    When about to serve the pavlova, whip up fresh cream in a bowl using an electric mixer until firm peaks form. And we're ready to put everything together!

    Step 14

    To assemble the pavlova, first spread the whipped cream onto the top of the cooled pavlova to form a nice thick layer.

    Step 15

    Then, decorate the top with the sliced mangoes and kiwi cubes. And we're done!

    Step 16

    Serve this pavlova dessert immediately as this dessert does not hold for more than a few hours. Do not refrigerate as the meringue will quickly soften. As always, ENJOY!