Ingredients

• 315g egg whites at room temp
• 525g superfine castor sugar
• 2 tablespoons cornflour
• 2 tablespoons white wine vinegar
• 1 vanilla pod split and scraped reserve bean
• Pinch of salt

Topping:

• Diced Mangoes
• Whipped Cream

Method

1. Using the whisk attachment on slowest speed whisk whites and salt until frothy.
2. Turn speed onto medium and quickly rain in 1/3 of the sugar until soft peaks form. Turn speed to high and slowly rain in 1 tablespoon of sugar at a time and keep whisking on high until stiff peaks form. Can take up to 5 minutes after all sugar is in.
3. Fold through all other ingredients. Form cake shape on a tray lined with baking paper and place in oven.
4. It is best to use the oven without fan. Preheat to 240 degrees C.
5. Place pavlova in oven and reduce heat to 160 degrees C. Bake for 25 minutes.
6. Turn oven off and leave pavlova in oven until cool.
7. Top with whipped cream and diced mangoes

Recipe by Alex Kearns.