(Purple Yam) Ube Coconut Meringue with Ube Cream and Mango Topping
4 egg whites [120 g]
1 cup granulated sugar [200 g]
2 tsp cornstarch [2.5 g]
1/2 tsp cream of tartar [1.7]
1/4 tsp of salt [1.5]
2 tsp ube powder [10 g]
1/3 cup unsweetened coconut flakes [25 g]
1 cups heavy cream [240 mL]
1 tbsp granulated sugar [12.5 g]
1 tsp ube extract [5 mL]
1 cups of sliced mangoes [160 g]
Separate 4 eggs into yolks and egg whites. Save the egg yolks for something else. Let the egg whites come to room temperature. Prep parchment paper on a baking sheet, and draw an 8-inch circle on the parchment paper.
Preheat the oven to 325 F (160 C). Put the 4 egg whites in a clean stainless steel or glass bowl (no residual oils in bowl). Beat the egg whites on low speed till they become foamy, about 2 to 3 minutes.
Turn the beaters to medium speed. While continuing to beat, slowly add in 1 cup of granulated sugar, 1 tablespoon at a time, till you see stiff glossy peaks form.
Sift in 2 tsp cornstarch, 1/2 a teaspoon of cream of tartar, 1/4 teaspoon of salt, and 2 teaspoons of ube powder. Carefully fold this in. Then add in 1/3 cup of unsweetened coconut flakes, and carefully fold this in.
Transfer the meringue into your prepared 8-inch circle and shape it so that it's circular in shape, with a slight hollow center - like a bowl. You can try to make the outer edges taller by taking your spatula and creating upward strokes on the outer edges.
Place the meringue on the lowest rack of your oven, close the door, and immediately turn down oven temperature to 250 F (120 C). Bake this for 1 hour and 15 minutes. Then turn off oven heat, and leave this in the oven with the door closed for 3 hours or overnight.
Add 1 cup of very cold heavy cream into a glass or stainless-steel mixing bowl, and beat with an electric mixer, add in 1 tbsp of granulated sugar, and continue beating. When it's almost ready, 1 tsp of ube extract, and continue to beat until ube extract is mixed in and you see stiff peaks.
Assembling the Ube Pavlova:
(do this just before serving)
When ube coconut meringue is dry and cooled to room temperature, transfer it onto the serving plate.
Spread the ube cream onto the meringue, filling up the meringue bowl, and spreading it onto the edges of the bowl. This will prevent the juices from the mangoes from soaking into the meringue and making it disintegrate.
Top with 1 cup of mango, sliced into small cubes. Serve immediately. Enjoy!