59
saFFron pavlovas
with mango curd
and mascarpone
whipped cream
Makes 6 servings
Prep time: 55 minutes
Cooking time: 2 hours
ingredients:
Meringues
½ teaspoon saffron threads
1 teaspoon Champagne vinegar
¼ cup granulated sugar
½ cup confectioners' sugar
4 large egg whites
Pinch of salt
1 tablespoon cornstarch
Mango Curd
1 large mango, peeled, pitted and diced
¼ cup sugar
ingredients, continued:
Pinch of salt
3 tablespoons lemon juice
4 egg yolks
4 tablespoons butter, cut into small pieces
Whipped Cream
1 cup heavy whipping cream
¼ cup mascarpone
Zest of one lemon
2 tablespoons granulated sugar or to taste
Extra sliced mango for garnish
directions:
Line a large baking sheet with parchment paper and
draw six four-inch circles on the parchment. Turn the
parchment over so the pencil marks are on the back.
Preheat the oven to 200 degrees. Place the saffron
threads in a small bowl or ramekin, and add the vinegar.
Press the threads with a spoon and swirl them into the
vinegar, and then set aside.
Continued on page 61
