Mango Pavlova Recipe

Place the egg whites and sugar in a mixing bowl. Heat the mixture in a double boiler. Start whisking until the preparation is warm. The consistency of the meringue at this stage is bright white and glossy.

Remove the mixing bowl from the heat and continue whisking until the mixture cools, about 5 minutes. Prepare a sheet of parchment paper by drawing a circle with a pencil that is 22 cm in diameter. Flip the sheet over so that the pencil markings are visible through the paper.

Bake for 3 hours at 100°C. Remove from the oven and carefully unmold.

Let cool on a rack.

Pour the cream, the yogurts, and the powdered sugar into a mixing bowl. Whip everything until you achieve a firm whipped cream. Pipe it onto the meringue using a piping bag.

To finish, dice the kiwi into small cubes. Seed the pomegranate. Use a peeler to cut some mango into thin strips and roll them. Place the fruits on top of the whipped cream.