120 gm Egg white (approx 4)
1 cup super fine sugar
1/2 tsp cream of tartar
1 tbsp vanilla essence
1/2 tsp Vinegar
1 tbsp cornflour
2 cup whipped cream
1/4 cup chopped mango
6-7 chopped strawberries
2 tbsp mint leaves
Preheat oven to 110 degree C. Grease and line a tray with parchment paper.
In a clean stand mixer bowl put egg whites and cream of tartar, beat until its is foamy.
Add sugar to egg whites one spoon at a time. Beating well after each addition, until meringue is thick and glossy and sugar dissolved.
Add cornflour, vinegar and vanilla and whisk until just combined.
Make sure all the sugar is nicely dissolved and the meringue is not gritty.
Spoon the meringue onto to parchment paper in a round shape and smooth the top with spatula.
Place the baking tray in the preheated oven for 70-80 minutes.
When the pavlova is cooked, the top will be dry and firm. There will be few cracks on top, that is normal.
Switch off the oven but let the pavlova cool in the oven itself for an hour.
After an hour remove to pavlova from oven and transfer it to serving dish.
Before serving top the pavlova with whipped cream and chopped fresh fruits.