MANGO AND GRANADILLA PAVLOVA

Serves 8-10 Prep and cooking time: 2 hrs (+ cooling time)

• 6 egg whites

• pinch cream of tartar

• 1½ cups (330g) castor sugar

• 1 tbsp cornflour

• 1½ tsp white vinegar

• 600ml thickened cream

• 2 tsp vanilla bean paste

• 1 tbsp icing sugar

• 2 large (1.2kg) mangoes, peeled and sliced thickly

• 4 fresh granadillas

• nasturtium or mint leaves

1. Preheat the oven to 120°C (100°C fan-forced). Grease an ovenproof serving platter with a little softened butter; dust with a little cornflour and shake away the excess. (Or draw a 22cm round on baking paper and invert the paper onto a lightly greased large oven tray.)

2. Using an electric mixer, whisk the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the castor sugar, whisking well between additions until the sugar dissolves. Continue whisking until the sugar is completely dissolved. Reduce the speed to low and whisk in cornflour and vinegar until just combined.

3. Spoon the meringue onto the prepared platter to make a 22cm round; the mixture will spread slightly. Use the back of a spoon to shape the circumference of the pavlova. Make a slight indent in the top. Bake uncovered for about 1½ hours, or until dry to the touch. Turn the oven off and leave to cool in the oven with the door slightly ajar.

4. Just before serving, use an electric mixer to whip the cream, vanilla and icing sugar in a small bowl until soft peaks form. Spoon the cream over the pavlova. Top with mango, granadilla pulp and the leaves.

TIPS: If you’re cooking the pavlova on the serving platter, make sure it’ll fit into your oven before you start. Don’t use delicate bone china or highly decorated platters; there are many inexpensive strong porcelain serving platters available. This recipe can be prepared to the end of Step 3 up to two days in advance – keep the meringue in an airtight container in a cool, dry place. In humid weather, make it a day ahead. Decorate close to serving.