Postre Chaja Pavlova


Australian Gourmet Traveller recipe for “Postre chajá” pavlova by Ben Milgate & Elvis Abrahanowicz from Sydney's Bodega and Porteno restaurants.

What you will need

300 gm caster sugar

3 mangoes, cheeks removed and quartered lengthways, seeds reserved

100 gm blanched peanuts

1 tbsp extra-virgin olive oil

300 gm double cream, whipped

300 gm dulce de leche (see note)

  Meringues 8 eggwhites

440 gm (2 cups) caster sugar

2 tsp cornflour

1 tsp white vinegar

  Sponge cake 6 eggs

185 gm caster sugar

185 gm plain flour

90 gm butter, melted and cooled


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