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Pavlova with Mangos,
Lychee Nuts and Raspberries
Makes 8-10 Servings
*1/2 cup egg whites, at room temperature (from about 4 eggs)
*1/8 teaspoon cream of tartar
*1/8 teaspoon salt
*1 cup granulated sugar
*1 1/2 teaspoon cornstarch
*1/2 teaspoon pure vanilla extract
*1 tablespoon raspberry vinegar or red wine vinegar
*2 kiwi, peeled
*Sugar to taste
*1 1/4 cups heavy cream
*2 tablespoons light brown sugar, packed
*1 mango, peeled and cut up
*1 can Lychee nuts, fresh or canned and drained
*1/2 pint raspberries
1Preheat the oven to 350F degrees.
2In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vanilla and vinegar and continue whipping until stiff, smooth and glossy, about 8 minutes more. Place in a pastry bag with a large plain tip.
3Line a sheet pan with parchment. Pipe 2 1/2-inch-wide disks of meringue onto the sheet pan in rows spaced evenly apart (they will expand, so leave some room in between). Using the back of a spoon, swirl meringue to form a few peaks on each disk.
4Bake in the center of the oven for 10 minutes, then reduce the heat to 300F degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 30 minutes more.
5To make the kiwi sauce, puree the peeled, cut up kiwi slightly (if you do it too much it will pulverize the seeds and make the sauce look like it's pepper-laden), then pass it through a fine strainer. Add sugar to taste and chill.
6Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlovas. Top with slices of mango, Lychee nuts and raspberries. To serve, spoon some kiwi sauce on the plate and place down the pavlova.
Executive Pastry Chef/Partner Gale Gand, TRU, Chicago, Illinois