When summer calls, the desire for sweetness is dressed in freshness and colour. Mini mango and raspberry pavlovas are the perfect answer: elegant, delicious and ready in less than half an hour. A play on textures that begins with the crunchiness of the meringues, meets the delicacy of the cream and ends with an enveloping homemade mango sauce. To top it all off, juicy raspberries, mint leaves and the sparkling scent of lime.
Easy to prepare but impressive, this simplified version of pavlova is ideal for surprising guests with a single-serving dessert that tastes of holidays and carefree living. Whether for an outdoor dinner or a sweet break at the end of the day, these little delights are set to become the undisputed stars of summer… and of your table. Let’s prepare them together!
Preparation: 30 minutes
Serves 8
Difficulty: very easy
Ingredients
- 50 g of meringues
- 500 g mango pulp
- Juice of one lime
- 30 g brown sugar
- 50 ml water
- 250 ml fresh cream
- 10 g icing sugar
- 150 g raspberries
- Fresh mint to taste
- Zest of one lime (untreated)
Preparation
- Start with the mango sauce: remove the skin and scoop out the flesh.
- Cut it into small pieces and transfer to a saucepan with the lime juice, brown sugar and water. Place on the heat and cook for 5 minutes.
- After this time, blend everything until you have a smooth sauce. Set aside and leave to cool.
- Now it’s time to whip the cream. When it is semi-whipped, add the sugar and continue whipping with a whisk until you obtain the right consistency.
- All that remains is to assemble the dessert. Secure the meringues to the plate with small dollops of cream, creating a sort of nest; continue by crumbling a couple in the centre, creating a base; then pipe the cream into the centre of the pavlova with a piping bag, leaving a small hole for the mango sauce: add a couple of spoonfuls.
- Finish with fresh raspberries, decorate with mint, add a hint of lime zest and… serve! Enjoy!
