Pavlova with vanilla cream, mango and strawberry sauce

Ingredients

Directions

1. 1

   Line a baking tray with baking paper. Draw a circle (approx. 24 cm Ø) on it. Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Sieve starch and mix with 275 g sugar.

2. 2

   Beat the egg white until very stiff, gradually adding the starch mixture and vinegar. Beat until the beaten egg whites are shiny white.

3. 3

   Spread the beaten egg white in a circle on the baking paper using a tablespoon. Press a depression in the middle. Bake in a hot oven for about 2 hours. Then reduce the temperature (electric cooker: 80 °C/circulating air: 60 °C/gas: see

4. 4

   manufacturer) and bake for about 2 hours, the meringue should still be slightly soft inside. Let Pavlova cool down in the switched off oven with open door.

5. 5

   Peel the mango. Cut the flesh from the stone and dice. Wash lime hot, grate dry and peel half of the rind into strips with a zest ripper. Squeeze the lime. Mix lime juice, lime zest, 1 tablespoon sugar and mango.

6. 6

   Set aside.

7. 7

   Shortly before serving, mix the cream setting agent and 3 tablespoons of sugar. Whip the cream until stiff, allowing the cream setting mixture to trickle in. Stir in the vanilla flavouring. Remove Pavlova from the oven, remove from baking paper and place on a cake plate.

8. 8

   Pour vanilla cream into the bowl. Add mango and approx. 100 ml strawberry sauce and serve immediately. Add the remaining strawberry sauce (approx. 200 ml).