Take your Aussie pavlova south of the border! Try this exciting Mexican dessert, with spiced sticky pineapple, tequila and fresh lime and mango.
- Preheat oven to 140C (120C fan-forced). Line an oven tray with non-stick baking paper. Trace a 20cm circle onto the baking paper. Beat egg whites in the clean bowl of an electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar, about 1 tablespoon add a time, beating well after each addition until meringue is thick and glossy and sugar is almost completely dissolved. Spread mixture onto prepared tray, keeping inside the marked circle. Bake for 1 hour or until crisp. Turn oven off and leave meringue to cool completely in the oven with the door slightly ajar.
- Meanwhile, combine mango, tequila, half the lime juice and extra sugar in a bowl. Set aside.
- In a separate bowl beat the cream until soft peaks form. Beat in the lime rind and vanilla paste. Cover and keep refrigerated until needed.
- To make the sticky pineapple, cut the pineapple in half lengthways. Thinly cut into 3mm slices. Place the sugar in a large, heavy based non-stick frying pan over a medium-low heat. Shake to cover the base of the pan. Sprinkle over the paprika. Heat the sugar gradually over the heat, shaking the pan often until the sugar melts and begins to caramelise. You need to do this slowly or the sugar will burn. Add the pineapple slices, in single layer to the simmering caramelised sugar. Cook 2-3 minutes each side until softened and caramelised. Remove from heat and cool pineapple in the pan.
- Place the meringue onto a serving plate. Top with cream mixture. Use a slotted spoon to scoop over the mango salsa. Top with the cooled pineapple slices and drizzle with extra sauce. Scatter over the coconut and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set