Pavlova with mango and ginger

[bazza]

Ingredients

Meringue:
4 large egg whites
200g caster sugar
1 teaspoon white wine vinegar
1/2 tablespoon corn flour
Few drops vanilla extract

Topping:
250 ml whipping cream
2 mangoes sliced and seeded
Few pieces of crystalised ginger chopped

Line a baking tray with greaseproof paper and set oven temp. to 130C. Whisk egg whites to stiff peaks then add all other ingredients and whisk thoroughly until thick and glossy. Place meringue on lined baking tray and using a spatula make a nice disc shape with a dip in the top to take the topping. Bake for about 1.5 hours (guide only depending on your oven). This can be done a few days ahead.

For the topping lightly whip the cream and spread onto meringue base then arrange mango slices on top of that finishing with the chopped ginger. It is not a good idea to do this too long before you are going to serve it as the juices from the friut will start to break down the cream, it will still taste good but might look a bit messy.

[Hammy]

Now that is what I call a cracking oudding Bazza.