Ingredients
- 6 egg whites
- 2 cups caster sugar
- 1 tbsp cornflour
- 1 tsp white vinegar
- 300ml thickened cream
- 1 tsp vanilla essence
- 1 tbsp icing sugar
- 2 mangoes cut into slices
Method
- Preheat oven to 120C.
- Line a large flat baking tray with baking paper.
- Attach the whisk attachment to a KitchenAid stand mixer, whisk the egg whites until fluffy.
- Gradually add caster sugar 1 table spoon at a time while the stand mixer is running on speed 6. Whisk for 6-8 minutes until the sugar has completely dissolved.
- Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
- Using a spatula, scoop out the mixture onto the baking tray in a high pile. Very gently scoop up the sides to form a round circle with a flat top.
- Reduce the oven to 100C. Place the pavlova in the oven to bake for 1 1/2 hours then turn off the oven, and leave the pavlova to sit overnight to cool down slowly. Do not be tempted to open the oven door.
- When you’re ready to serve; add the cream, vanilla essence and icing sugar to a KitchenAid stand mixer with the whisk attached. Whip the cream until soft peaks form.
- Spoon the cream mixture over the top of the pavlova, followed with the mango slices.
