This brilliant and easy recipe was given to me by my friend Helen Eck. I love the mango with the crystallised ginger, leave out the ginger if you like.
Serves 6 – 8
For the pavlova
- 3 egg whites (or 75ml/75g egg whites)
- 350g (12ozs) caster sugar
- 50ml (2fl ozs) hot water
- 1 teaspoon white malt or white wine vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cornflour
- 400ml (14fl ozs) cream
- 1 medium mango (400g/14ozs)
- 50g (2ozs) crystallised ginger, chopped finely
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place a sheet of parchment paper on a baking tray.
- Beat all the pavlova ingredients (egg whites, sugar, water, vinegar, vanilla and cornflour) in an electric food mixer and beat on a high speed for 5 minutes or until the mixture is stiff. Spread the mixture out on the parchment paper in a circle about 30cm (11 inch) in diameter, making a shallow well in the centre (for the cream and fruit to sit in when serving). Place in the preheated oven, then immediately turn off the oven. Leave the pavlova to cook slowly in the turned off oven for at least 5 hours (or overnight).
- Carefully transfer the cooked cooled pavlova to a serving plate. Whip the cream softly and spread over the top of the pavlova. Peel the mango with a peeler, then cut the flesh towards the stone into long slices 5mm (1/4 inch) thick. Lay these on top of the cream and scatter with the ginger and serve.