Tropical Pavlova

Tropical Pavlova

Yield: 12 servings

Prep Time: 60 minutes

4 eggs whites at room temperature
1 ½ cups sugar
1 tablespoon vinegar
Pinch salt
1 heaping tablespoon cornstarch
1 container Tnuva Premium Cheese Spread, Original Flavor
8 ounces heavy cream
¼ cup powdered sugar
Mango Syrup:
10 ounces frozen mango cubes
1 tablespoon sugar
2 heaping tablespoons cornstarch dissolved in ½ cup water
1 teaspoon grated lemon zest
Toppings: fresh fruit of your choice e.g., blueberries, strawberries, kiwi, nectarines, grapes and mint leaves, coconut shavings, etc.

1. Preheat oven to 250⁰F. Line a baking sheet with parchment paper.
2. Beat the egg whites with the salt and the vinegar until firm. Slowly add the sugar and continue beating until stiff and shiny.
3. Transfer the meringue to a piping bag with a wide opening. Create a “crown” by piping onto the parchment paper a series of small circles that form one large, 8” circle. Using a spoon, form an indentation on top of each circle.
4. Bake for about 2 hours. Let cool completely.
5. Put the ingredients for the mango syrup in a small saucepan and cook over low heat, stirring occasionally, until thickened. Blend using an immersion blender and cool.
6. Beat the filling ingredients together until soft peaks form. Carefully spoon the filling on top of the pavlova so that the cream covers the entire top surface of the meringue. Sprinkle mango syrup and decorate with toppings.

Tnuva Products used in this recipe: