Chef's Recipes

“Postre chajá” pavlova

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

By Ben Milgate & Elvis Abrahanowicz
  • 40 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 10
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“Postre chajá” pavlova
"This is our take on a traditional Uruguayan dessert. It's usually served with tinned peaches, but at Christmas it's got to be mangoes."


  • 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)
  • 8 eggwhites
  • 440 gm caster sugar (2 cups)
  • 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


  • 1
    For meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then, whisking continuously, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in cornflour and vinegar, then spoon into rough 10cm-diameter mounds on baking trays lined with baking paper. Bake until crisp but not coloured (1½-2 hours), cool completely, break into chunks and store in an airtight container until required.
  • 2
    For sponge cake, increase oven to 180C. Whisk eggs and sugar in an electric mixer until pale and fluffy (5-6 minutes), then sieve over flour and fold to combine. Fold in melted butter, then spread in a 25cm x 35cm cake tin buttered and lined with baking paper. Bake until cake is light golden and centre springs back when lightly pressed (20-25 minutes), cool completely, then break into large pieces and store in an airtight container until required.
  • 3
    Meanwhile, combine sugar and 300ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, add reserved mango seeds, remove from heat and stand for 15 minutes. Strain into a bowl (discard seeds), add mango cheeks and refrigerate until well chilled (2-3 hours).
  • 4
    Meanwhile, reduce oven to 150C. Spread peanuts on an oven tray and roast, stirring occasionally, until golden (4-5 minutes).Transfer to a bowl, add oil and 2 tsp fine salt, stir to coat, cool. Coarsely chop and set aside.
  • 5
    Arrange meringue, sponge cake, mango, and spoonfuls of cream and dulce de leche on a serving plate, scatter with roast peanuts and serve.


Note Dulce de leche is a thick liquid caramel available from South American grocers. To make your own, check out our dulce de leche recipe. You can substitute caramelised sweetened condensed milk, available from supermarkets. This recipe is from the December 2010 issue of Australian Gourmet Traveller.

  • undefined: Ben Milgate & Elvis Abrahanowicz