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
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.
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
waiting time approx. 3 hours