Mini-Pavlovas with pineapple-mango-kiwi cocktail
very easy
165 mins
165 mins
Ingredients
- 3 Protein (size M)
- 150 g Sugar
- 1 1/2 tsp (approx. 6 g) Cornstarch
- 1-2 TEASPOONS Lemon juice
- 1 (approx. 460 g) Baby pineapple
- 1 (approx. 480 g) ripe mango
- 1 Organic Lime
- 1 TABLESPOON Honey
- 2 large kiwis (approx. 130 g each)
- baking paper
Directions
- 1
Beat the egg whites until stiff, adding sugar at the end. Continue beating until a smooth, firm, shiny mixture is obtained. Sift the starch onto the meringue and fold in briefly. Add lemon juice and stir in briefly.
- 2
Line a baking tray (34 x 41 cm) with baking paper. Place a EL 9 meringue pile on the baking tray and press a hollow into each (pavlovas approx. 8 cm Ø). Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for 2-2 1/2 hours.
- 3
Switch off the oven. Let meringue dry overnight with the door slightly open.
- 4
Peel the pineapple, remove the middle stalk and cut the flesh into small cubes. Cut the mango from the stone. Peel the flesh and also dice finely. Wash the lime thoroughly, dab dry and finely grate the peel.
- 5
Squeeze the lime. Mix honey, lime juice and zest and mix with pineapple and mango. Peel kiwis, halve and slice.
- 6
Just before serving, cover the pavlovas with slices of kiwi and spread the pineapple-mango cocktail on top.
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