Strawberry-Mango Pavlova
- 2 None fresh egg whites
- 115 g icing sugar
- 1 level tsp cornflour
- 1/2 tsp balsamic vinegar
- 300 ml whipping cream
- 1/2 None vanilla pod, seeds scraped out with the back of a knife
- 350 g strawberries, halved or quartered depending on size
- 1 None small mango, peeled, stoned and diced
- Preheat the oven to 200u0b0F. Line a baking sheet with parchment paper. For the meringue, beat the egg whites until they form stiff peaks, then beat in 1/2 cup sugar. Continue beating until smooth, firm and shiny. Beat in the cornstarch and vinegar.
- Spread the meringue mixture on the baking sheet in a 1 inch thick circle. Bake for 1 hour, then reduce the temperature to 175u0b0F and bake for 1 1/2 more hours. Switch off the oven, open the door slightly and leave to cool completely.
- For the topping, whip the cream and vanilla seeds until stiff peaks form, then gradually add 2 tbsp sugar. Mix the strawberries and mango together. Remove the parchment paper from the meringue and transfer it to a cake plate. Top with the cream and fruit.
egg whites, icing sugar, cornflour, balsamic vinegar, whipping cream, vanilla pod, strawberries, mango
Taken from recipes-plus.com/api/v2.0/recipes/20000 (may not work)