Individual Pavlovas with Strawberry Compote and Mango Coulis
 
Prep Time
Cook Time
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These individual Pavlovas make an elegant dessert that is easily prepared in advance. Feel free to make one large Pavlova instead, and/or to switch up the toppings.
Author:
Recipe Type: Dessert
Yield: 6 Servings
Ingredients
Pavlova:
  • 4 large egg whites
  • 1 cup superfine/castor sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ½ tablespoon cornstarch/corn flour
Mango Coulis: (Yield: 1 cup)
  • 4 ounces chopped mango (fresh or frozen)
  • ¼ cup simple syrup
  • Juice of ½ lemon
  • ¼ cup water
Strawberry Compote:
  • 12 ounces strawberries (fresh or frozen)
  • 2 tablespoons sugar
  • 3 tablespoons water
  • Juice of 1 lemon
To Assemble and Serve:
  • Whipped cream (preferably homemade)
Directions
For the Pavlova:
  1. Preheat oven to 250F.
  2. Line a baking sheet with parchment paper and draw six evenly spaced, 4½-inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.
  3. Beat the egg whites until they hold soft peaks (using an electric whisk will make easy work of this).
  4. Slowly add the sugar, a bit at a time, and beat vigorously until the meringue holds very stiff and shiny peaks and the sugar is completely dissolved.
  5. Beat in the vanilla extract.
  6. Drizzle the vinegar and cornstarch over the top of the meringue and gently fold in with a rubber spatula.
  7. Use the spatula to spread the meringue inside the circles drawn on the parchment paper. Make the edges of the meringue slightly higher than the center so there is a well to hold the whipped cream and fruit.
  8. Bake for an hour to 75 minutes, or until the outside is dry and very light pink in color.
  9. Shut off the oven, open the door slightly, and allow the meringue to cool completely in the oven. As the pavlova cools you it will crack slightly and the inside will become marshmallowy.
  10. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
For the Mango Coulis:
  1. Put the simple syrup, chopped mango, and lemon juice in a blender or food processor and blend until smooth.
  2. Add water, 1 tablespoon at a time, until you reach the desired consistency (it should not be as thick as a puree but also should not be watery; use more if necessary. It can be made up to a week ahead and stored in a sealed container in the fridge.)
For the Strawberry Compote:
  1. Put the strawberries, sugar, water, and lemon juice in a small pot over medium-high heat.
  2. Bring to a boil then lower the heat to reduce to a simmer and cook, stirring occasionally, until strawberries are soft, about 5 minutes.
  3. Remove from heat and set aside. (Can be made up to 2 days ahead and stored in a sealed container in the fridge.)
To Assemble and Serve:
  1. Carefully remove the Pavlova from the parchment paper. If you find they are sticking cut the paper, turn upside down, and gently peel the paper off.
  2. Place each Pavlova on a dessert plate. Spoon whipped cream into the center and top with a dollop of strawberry compote.
  3. Drizzle with mango coulis and serve immediately.
Notes
Gluten free (make sure to use GF cornstarch) and Vegetarian Parve (if whipped cream is omitted or made using parve cream)
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/individual-pavlovas-with-strawberry-compote-and-mango-coulis/