‘Mango sticky rice’ pavlova

This mash-up is Marion Grasby's family on a plate! The coconut-cream filling provides that familiar sticky-rice creaminess, while the juicy mango slices offer a taste of Bangkok.

Credit: Sippakorn Wongthanapa

• serves

  8

• prep

  15 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 200 g egg whites (about 6 egg whites)
• 100 g caster sugar 
• 1 tbsp corn flour
• 1 tsp white vinegar 
• 400 ml can coconut cream, refrigerated overnight
• 200 ml thickened cream
• 2 tbsp icing sugar
• 2 mangoes, peeled, stone removed, thinly sliced
• Blueberries, to decorate (optional)
• Mint leaves, to decorate (optional)

Cooling time: Overnight + 2 hours in the oven

Instructions

1. Preheat your oven to 120°C.
2. Add the egg whites to a clean, dry bowl and whisk with electric beaters on a high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the mixture is thick and glossy and all the sugar has dissolved (see Notes). Add in the cornflour and vinegar and beat until just combined.
3. Trace a 20 cm circle onto a sheet of baking paper. Turn the paper over and place on a large baking tray.
4. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a circular ‘mound’, using the circle as a guide.
5. Bake in the oven for 90 minutes, or until the pavlova is dry to the touch. Turn the oven off and leave the pavlova in the oven with the door slightly ajar for 2 hours, to cool completely.
6. Carefully open the can of chilled coconut cream. Spoon the firm part of the coconut cream from the top of the can into a medium bowl (the clear liquid can be reserved for use in a curry or smoothies). Add the thickened cream and icing sugar to the coconut cream. Use clean electric beaters to whip the mixture until soft peaks form.
7. Place the pavlova on a serving plate and top with the coconut cream mixture. Arrange the mango over the cream, then scatter over blueberries and mint to decorate.

Note

• To check if the sugar has fully dissolved, rub a small amount of the meringue mixture between your fingers – if it feels smooth with no graininess, it's ready.
• The pavlova can be made the day you’re serving it. I like to decorate it up to 2 hours before I plan to serve it and store it in the fridge so that it’s ready to go but won’t sit so long that it becomes soggy.

Watch how to make this recipe on Episode 8 of Marion Grasby's Flavours Of Heart & Home streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.