Bolo Suspiro e Merengue (Pavlova)

Pavlova Pie MERINGUE 4 eggs 250g sugar 3g almond extract 5g lemon juice 3g cornstarch PASSION FRUIT JELLY 260g passion fruit 100g sugar MANGO JELLY 560g mango 50g sugar 3g pectin CREAM CREAM 450g heavy cream 300g cream cheese 120g sugar Garnishes 150g almonds QB blueberries QB mango strips MERINGUE 1. Beat the egg whites with a third of the sugar for approximately 5 minutes, then add the remaining sugar and beat for another 5 minutes. 2. Add the lemon juice, almond extract, and finally the cornstarch. 3. Make two circles of meringue: one flat and smooth, while the second should be taller to form the top of the Pavlova. 4. Add the almonds to the top of the taller Pavlova and bake at 120°C for approximately one hour, or until the meringue is dry. 5. Remove from the oven and let cool. MANGO JAM 1. Peel and chop the mangos. 2. Place all ingredients in a saucepan and cook over medium heat until the mangoes soften. 3. Remove from heat and use a hand blender to break up the mango fibers. 4. Return to heat and let the jam thicken. PASSION FRUIT JAM 1. Bring all ingredients to a boil and cook until the jam reaches the desired consistency. 2. Let cool. CREAM CREAM 1. Beat all ingredients until stiff peaks form, remembering that the cream is very delicate and can curdle if beaten too much. ASSEMBLY: 1. Place the smooth disc on the base, add the cream using a piping tip, mango jelly, and passion fruit jelly. 2. Add the tallest meringue disc on top. 3. Finish with a topping of cream, passion fruit jelly, sliced ​​mangoes, and blueberries.