Recipe Mango pavlova tatin

To prepare this dish

Ingredient list

Mangoes

3 mangos

Lime pastry cream

200 g pastry cream
15 g lime juice
zeste Finely grated zest of 1 lemon

Meringues

100 g egg whites
200 g sugar
1 lime

Cream with mascarpone whipped with vanilla

250 g Sublime, Cream with Mascarpone
1 pinch vanilla powder
20 g sugar

Presentation

zest lime
pink peppercorns

Elle & Vire products used

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Mangoes

   Wash and peel the mangoes. Thinly slice. Cut into rounds, using a pastry cutter.
   Chef's tip

   Variations: In winter, replace the mango with pineapple, banana or oranges. In summer, you can use red fruits.

2. 2

   Lime pastry cream

   Whisk the pastry cream until smooth, add the lime juice and lemon zest. Set aside in a piping bag.
3. 3

   Meringues

   Whisk the egg whites until stiff. When half-whisked, add half the sugar, half the lime zest and the lime juice. Once fully whipped, add the remaining sugar.
   Spread out thinly onto two Silpat® sheets, sprinkle over the remaining lime zest. Bake in the oven at 90°C (194°F) for 90 minutes. Set aside in an airtight container.
4. 4

   Cream with mascarpone whipped with vanilla

   Whip all the ingredients together until peaks form and curl over slightly.
5. 5

   Presentation

   Position the mango slices on a plate. Pipe the pastry cream in the centre.
   Add the Sublime Cream with Mascarpone on top. Delicately add meringue petals. Sprinkle over the finely grated lime zest and pink peppercorns.
   Decorate with dots of pastry cream and crushed meringue.
   Chef's tip

   Saving time: Dessert can be prepared in advance, except the cream that will be added at the time of service.

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