Strawberry-Mango-Pavlova with vanilla cream

Name: Strawberry-Mango-Pavlova with vanilla cream
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 fresh protein (size M); 115 g fine sugar; 1 coated Tsp Cornstarch; 1/2 TEASPOON light balsamic vinegar; 350 g Strawberries; 1 small mango; 1/2 Vanilla pod; 300 g Whipped cream; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 fresh protein (size M)
115 g fine sugar
1 coated Tsp Cornstarch
1/2 TEASPOON light balsamic vinegar
350 g Strawberries
1 small mango
1/2 Vanilla pod
300 g Whipped cream
baking paper

Directions

1
Beat the egg whites until stiff, then pour in 100 g of sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Sift the starch on top, add vinegar and fold in. Line a baking tray with baking paper. Put the beaten egg whites in the middle of the baking paper and spread in a circle (2-3 cm thick). Form a slight hollow in the middle with the back of a tablespoon
2
Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 1 hour. Then reduce the temperature (electric oven: 80 °C/ convection oven: 60 °C/gas: see manufacturer) and continue baking for approx. 1 1/2 hours. Let the meringue cool down in the oven with the door slightly open
3
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Cut the mango off the stone. Peel and chop the flesh. Cut the vanilla pod lengthwise and scrape out the pulp. Whip cream and vanilla pulp until stiff, adding 15 g sugar. Remove meringue from the paper. Just before serving, fill the cream into the meringue bowl. Mix strawberries and mango and pour over the meringue. Serve Pavlova immediately
4
waiting time approx. 3 hours