Mango pavlova with vanilla cream and strawberry sauce

Ingredients

Directions

1. 1

   Sieve the starch and 275 g of sugar into a bowl. Beat the egg white until very stiff. Then gradually add the starch mixture and vinegar and beat until the beaten egg whites are shiny white. Line a baking tray with baking paper. Draw a circle (approx. 24 cm Ø) on it. Put the beaten egg white as a mountain in the circle and form a "cake" with the help of a tablespoon the size of the circle. Press a depression in the middle. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 2 hours. Then reduce the temperature (electric oven: 80 °C/ convection oven: 60 °C/gas: see manufacturer's instructions) and continue baking for approx. 2 hours. Let the meringue cool down in the oven when it is switched off

2. 2

   Cut, peel and dice the mango pulp from the stone. Wash the lime hot and grate it dry. Tear off half of the peel in zests. Halve the lime, squeeze 1 half. Mix lime juice, lime zest, 1 tbsp. brown sugar and mango and let marinate. Wash, clean and chop the strawberries and puree them finely with 2 tablespoons of brown sugar.

3. 3

   Mix the cream firmer and 3 tablespoons of sugar. Whip the cream until stiff, allowing the sugar mixture to trickle in. Finally stir in the vanilla paste. Remove Pavlova, remove from baking paper and place on a serving dish. Pour the cream into the bowl. Add mango cubes and strawberry sauce and serve immediately

4. 4

   waiting time approx. 3 hours