Cloudberry and mango dessert
This is another version of the Pavlova – a dessert that is easier to serve. As a cake made with 8 eggs and quite high, when baked it will be quite sticky and juicy and will always break. To turn a defect into an effect, I decided to serve it in this manner, and the taste is the same, if not better.
8 medium egg whites
pinch of sea salt
370 g fine light brown sugar
1 orange zest, finely grated
1 vanilla bean, seeds only
1/2 tsp white wine vinegar
2 tsp corn starch
200 g mascarpone
400 g Greek yogurt
pinch of vanilla powder or seeds from a vanilla pod
3 tbsp maple syrup
large handful cloudberries
2 mango, peeled, sliced lengthwise
ripe, juicy nectarines, apricots, or peaches, cleaned and cut in wedges
Preheat the oven to 160°. Line a baking pan with parchment paper.
Place egg whites in a large bowl with a pinch of salt and beat until soft peaks form. Gradually add the sugar, beating for another approximate 10 minutes. While beating, add the orange zest and vanilla. Beat until shiny peaks form. Then add vinegar and cornstarch and on low speed, mix just until incorporated – don’t over mix.
Place the egg whites on a pan and form a circle about 25 cm in diameter creating an uneven raised edge and slightly lower middle. Make a very shallow indent in the centre (so the meringue does not break).
Reduce oven heat to 120° and bake meringue for 1 h and 30 minutes. Turn off the oven and leave in the oven for at least 2 h. Then open the oven the door slightly, place a wooden spoon in the crack and let the meringue cool completely.
Before serving, beat mascarpone with yogurt, vanilla, and syrup until creamy.
Break the meringue in to large pieces and arrange on a flat serving plate. Place the cream on top and then the berries, fruit, and mint. Serve.
Recipe: Signe Meirane
Photo: Armands Meirans
From my book Crazy About