- 300 ml of egg whites (approximately 8 large eggs)
- 560 grams of fine sugar
- 1 teaspoon lemon juice, apple cider vinegar, or white vinegar
- 250 grams of whipping cream
- 90 grams of icing sugar
- 150 grams of Jungle Pulp Strawberry Puree
- 300 grams strawberries cut in half
- 1 mango cut into cubes
- Mint leaves are optional and to taste
- 100 grams of Jungle Pulp Strawberry Puree
- Preheat oven to 300°F/150°C.
- Beat egg whites on medium/high speed for 2 to 3 minutes until stiff peaks form.
- Gradually add the sugar over about 1 minute. Beat until the sugar has dissolved. To test if it's dissolved, gently rub some of the meringue mixtures between your fingers. If it's grainy, keep beating.
- After the last sugar has been added, add the vinegar and beat on high for 3 minutes. The mixture should be very thick and shiny.
- In a tray with the waxed paper, add the mixture and with the help of a spatula, give it a circular shape with a little depth in the center. See the image to make it similar to the pavlova.
- Reduce oven temperature to 250°F / 120°C.
- Cook for 1 hour and 15 minutes to 2 hours. Turn on the oven light to see the pavlova. The pavlova should be slightly browned. If so, quickly open the oven door and touch the pavlova. It should be dry to the touch.
- Turn off the oven and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cool.
- In the blender, place the cream to beat, and at medium speed, beat until it is a little firm, and little by little add the icing. When the cream is already assembled, stop the mixer and add the Jungle Pulp Strawberry Puree. Beat until integrated.
- Put the cream on the pavlova and decorate it with your fruits. You can add a little jelly to the fruits and thus you will obtain a delicious strawberry pavlova.
- Serve and enjoy.