Mango Pavlova With Passion Fruit Sauce

Ingredients

• 6 egg whites
• 340g caster sugar
• 2 tbsp cornflour
• 1 tsp white wine vinegar
• 4 passion fruits, pulp & seeds only
• 1 tbsp caster sugar
• 570ml double cream, whisked (1 pint)
• 2 mangos, peeled & sliced

Directions

1. For the meringue:

Preheat oven to 140°C.

Whist egg whites until they form soft peaks then gradually whisk in the sugar until the peaks become glossy.  Mix in the cornflour and vinegar with a metal spoon.  Spoon the mix onto a baking sheet lined with baking paper, smoothing the top out slightly.  cook in the oven for 2 – 21/2 hours or until it is cooked through and slightly golden.  Turn off oven and leave inside to cool completely.

2. For the sauce:

Push passion fruit pulp through a sieve and whisk in the caster sugar until it has dissolved.  Spoon the whisked cream onto the meringue base, arrange the mango on top, scatter a few raspberries on if you like, drizzle over the passion fruit sauce and serve.