‘Postre Chaja’ Pavlova
Ingredients
  • Meringue
  • 440g sugar
  • 8 eggswhites only
  • 2tsp Cornflour
  • 1tsp White vinegar
  • Sponge
  • 185g caster sugar
  • 6 eggs
  • 185g Flour
  • 90g Buttermelted
  • Mango and Peanuts
  • 300g sugar
  • 3 Mangoescut into 6 “cheeks”
  • 300g water
  • 200g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300g Double creamwhipped
  • 300g Dulce de leche
Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.