‘Postre Chaja’ Pavlova

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

Print Recipe
'Postre Chaja' Pavlova
Sponge
Course Dessert
Cuisine South American
Prep Time 30
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
  • Meringue
  • 440 g Sugar
  • 8 Eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g Caster sugar
  • 6 Eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g Sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g Water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche See notes
Course Dessert
Cuisine South American
Prep Time 30
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
  • Meringue
  • 440 g Sugar
  • 8 Eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g Caster sugar
  • 6 Eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g Sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g Water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche See notes
Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
  5. 'Postre Chaja' Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova - perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!
Recipe Notes

Dulce de leche is made by simmering a can of condensed milk:

STEP 1: REMOVE THE LABEL

The first thing you'll need to do is get yourself a can of sweetened condensed milk and remove the label.

STEP 2: PLACE THE CAN IN A LARGE POT

Place the can on its side in a large pot, like a soup pot or Dutch oven. If you place it right-side up, the simmering water will cause the can to bounce as it cooks, which can be quite annoying to a sensitive baker's ears.

STEP 3: FILL THE PAN WITH WATER

Add room temperature water, filling the pot until the water level rises at least two inches above the top of the can. It's very important that the can is completely submerged!

Ideally, the water level should never get any lower than one inch above the can as it cooks, so make sure to check on the water level every half hour and be ready to add more boiling water as needed.

STEP 4: SIMMER

Place the pot over high heat and allow it to come to a simmer. Simmer the can for two to three hours, depending on how dark you want the dulce de leche to be. The dulce de leche in the photo above was cooked for two hours.

When the time is up, carefully remove the can from the hot water using a pair of tongs and allow it to cool to room temperature on a wire rack. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can. The dulce de leche will firm up as it cools, but once out of the can, it can easily be reheated in a double boiler to a spreadable or drizzle-able consistency.


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Written by mattsadmin