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Ingredients
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Meringue Base
Toppings
Method
Meringue Preparation
- 1
Preheat Oven
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2
Whip Egg Whites
In a clean mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- 3
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed until stiff peaks form and the mixture is glossy.
- 4
Fold in Other Ingredients
Sift the cornstarch over the meringue and gently fold it in along with the white vinegar, lime juice, and lime zest until just combined.
- 5
Shape the Meringue
Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
- 6
Bake
Bake the meringue in the preheated oven for 1 to 1.5 hours or until the outside is dry and crisp. Once done, turn off the oven and let the meringue cool inside the oven with the door slightly ajar.
Assembly
- 7
Prepare Toppings
While the meringue is cooling, prepare the toppings. Cut the passionfruit in half and scoop out the pulp. Peel and segment the mandarins.
- 8
Serve Pavlova
Once the meringue has completely cooled, carefully transfer it to a serving platter. Top with coconut ice cream, passionfruit pulp, mandarin segments, and garnish with mint leaves.
- 9
Final Touch
Serve immediately and enjoy the delightful combination of flavors and textures!