2 egg whites (2 x 70g eggs) room temperature
½ cup caster sugar
¼ teaspoon white vinegar
1 teaspoon cornflour
½ cup thickened cream
1 mango, peel, remove seed, cut 1cm cubes
1 punnet raspberries
Icing sugar for dusting
- Preheat fan forced oven to 100°C (200°F). For the meringue: Place egg whites in an electric mixer and beat on high speed until stiff peaks form. Gradually add the sugar, one tablespoon at a time and beat until sugar is dissolved and meringue is thick and glossy. (Check that the sugar is dissolved by rubbing some meringue with your fingers). Then fold through the cornflour and vinegar. Spoon the meringue onto a baking tray lined with baking paper, shaping it into 4 x 10cm round pavlovas. Place the baking tray in the oven on the middle rack and cook for 1 hour. Turn the oven off and allow the meringue to cool for 2 hours in the oven, with the door closed. Store pavlovas in an airtight container until ready to use.
- Whip cream until soft peaks form.
Carefully remove the outer shell of two pavlovas and set aside the shards. (Use the other pavlovas if you would like a bigger dessert). Place each pavlova base on two serving plates. Spoon some whipped cream in the middle of each one and arrange five meringue shards on each around the cream, adding more cream and meringue as desired. Arrange mango and raspberries around the dessert, garnish with mint leaves and dust with icing sugar and serve.
It is always handy to have an oven thermometer when cooking meringue to check the temperature of your oven is correct.