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Mango Pavlova

Beli Posts: 10,751
edited August 2011 in Desserts


6 egg whites

2 cups sugar

2 cups saltine crackers, cracked by hand

3/4 cup pecan nuts broken

1 teaspoon cream of tartar

1 teaspoon vanilla

4 mangoes sliced

For the top whipped cream

1 container cool whip

3/4 cup caster sugar

1 lemon squeezed

1 teaspoon vanilla

1 philadelphia cheese big.

Garnish with mangoes


1. Preheat egg to 300*

2. Whisk the egg whites in a bowl until soft peaks

form when the whisk is removed, then gradually whisk in the cream of tartar, sugar

, vanilla, cracker biscuits and nuts,  until stiff, glossy peaks form when the whisk is removed.

3. Spoon the meringue onto a large rectangular pyrex,

smoothing out the top slightly, then cook in the egg for 20 minutes, or

until the meringue is cooked through and lightly golden. Pull and leave the meringue out until completely cool.

4. Put cream cheese in mixer until soft, add cool whipp and keep
mixing, add lemon, vanilla and caster sugar (confectioners) to taste

5. Spoon the whipped cream over the meringue

6. Put in fridge until hardened

7. Arrange the

mango slices on top and serve.

Keep Refrigerated.