Serves 8
gluten free
Meringue Base
3 egg whites
3/4 cups + 2 tbsp castor sugar
1/2 tsp white or apple cider vinegar
Toppings
300ml thickened cream (for whipping)
1/2 tsp vanilla bean paste
2 tbsp icing/powdered sugar
2 mangoes (1 sliced thinly for serving, one chopped & pureed)
1 punnet raspberries
1 punnet red currants
Preheat oven to 150°C. Line a baking tray with baking paper.
Beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar, 1 tbsp at a time and beat to incorporate (around 30 seconds). Repeat with remaining sugar. Beat on high until thick, glossy and no sugar granuals can be felt when you rub some mixture between your thumb & index fingers. Add vinegar and beat for a further 2 minutes.
Spoon the mixture onto the baking tray. Spread out to create a circle slightly smaller than that of a dinner plate. Using a small spatula, form a rustic edge by dragging the meringue in an upward motion, around the entire circumference. See this video.
Place meringue in the oven and immediately reduce the heat to 120°C. Bake for 1hr, until it is dry to touch. Turn the oven off, with the door closed and leave until completely cooled (overnight is always best, but a few hours will be okay if you’re on a time crunch).
In a medium sized bowl, add cream & icing sugar. Beat on medium speed until thick and soft peaks have formed. Add the vanilla bean paste and briefly beat until just incorporated (be careful not to over beat as this will cause the cream to curdle). Fold in half of the mango puree. Place in the refrigerator until you’re ready to use.
Right before serving is the best time to build your pavlova. Place your meringue on a serving plate. Spoon cream on top, followed by dollops of the mango puree. Swirl with a spoon. Add sliced mango, raspberries and red currants. Enjoy.
Storing:
Store any leftovers in an air tight container in the refrigerator. Eat within 1-2 days.