Pandan Pavlova

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11 likes

It's a light meringue dessert with an Asian twist. Pandan essence gives a nice piney flavor & green color. Fruit toppings makes a refreshing taste.

RGUf49zPzB Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

2 hr

PT2H
Wait Time

30 min

PT30M PT2H45M
Pandan Pavlova

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

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

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.

Line a baking sheet with parchment paper.

Step 3

Separate the egg whites and place in a CLEAN and dry bowl.


Step 4

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

Then, whisk the egg whites in a mixing 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.

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.

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.

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.

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.

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.

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.

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.

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 mixing bowl using the electric mixer until firm peaks form. And we're ready to put everything together!

When about to serve the pavlova, whip up fresh cream in a mixing bowl using the 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.

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 fresh sliced mangoes and kiwi cubes. And we're done!

Then, decorate the top with the fresh 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!

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!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Pandan Pavlova

Pandan Pavlova

By huangkitchen

It's a light meringue dessert with an Asian twist. Pandan essence gives a nice piney flavor & green color. Fruit toppings makes a refreshing taste.

Prep Time

15 min

Cook Time

2 hr

Wait Time

30 min

Ingredients

Serves 8

Instructions

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

Step 1

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

Line a baking sheet with parchment paper.

Step 2

Line a baking sheet with parchment paper.

Separate the egg whites and place in a CLEAN and dry bowl.

Step 3

Separate the egg whites and place in a CLEAN and dry bowl.

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

Step 4

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

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

Step 5

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

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

Step 6

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

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

Step 7

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

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 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.

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 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.

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 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.

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

Step 11

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

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

Step 12

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

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

Step 13

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

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

Step 14

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

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

Step 15

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

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!

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!

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