Try this delicious, tropical take on an Australian classic.
Beat the egg whites to soft peaks. Add the caster sugar in very small doses and continue to beat until glossy. About halfway through adding the sugar, stir the corn flour and cream of tartar into the sugar and continue beating for a further 5 minutes until all the sugar has been added. (The whole process should take about 15 minutes and you should not be able to feel any grains of sugar when you rub the mixture between your fingers.)
Spread the pavlova on a baking tray in scoops with a spatula, pressing from the centre only to create a natural edge on the pavlova. Smooth the top.
Heat your oven to 110C. Bake for 90 minutes then allow the pavlova to cool completely in the oven, with the door wedged open just a crack with a wooden spoon.
For the topping, whip the cream and coconut essence (if using) to soft peaks, then fold through the thick coconut yoghurt. Top the pavlova with the cream mixture and lychees (reserving a little of the syrup of the mango sauce), and scatter with the coconut flakes.
For the mango sauce, puree the mango together with the lime juice and a little of the reserved lychee liquid. Pass the mixture through a sieve and refrigerate until ready to serve. Serve the pavlova with the mango sauce.
Exclusive recipe by Adam Liaw from Red Rock Deli’s Secret Suppers
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