Strawberry, mango and amaretti pavlova

Serves: 6

1 hour 0 mins

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Ingredients

120g egg whites
240g white sugar
1tbsp corn flour
1 tsp apple vinegar
500ml whipping cream
1 vanilla pod (optional)

Steps

You will need 1 large or 2 smaller baking trays lined with parchment paper.
Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF.
Whisk the egg whites with 1 tablespoon of sugar until they're holding firm peaks but are not stiff. Slowly add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of silky smooth, shiny meringue. Sprinkle the cornflour and vinegar on top and fold in to combine.
If you would like to draw circles as a guide on your parchment paper do so now, but please remember to flip the paper over to prevent the ink from going on to the meringue. I like mine rustic I'll go without the circles!
Spoon the meringue onto the baking parchment into 6 piles roughly 10cm in diameter and spread to form a rough circle.
You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
Put into the oven, turn it down to 150ºC/130ºC Fan/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take them out of the oven to cool.
Meanwhile, whip the cream to soft peaks and add the icing sugar. Scrape the seeds from the vanilla pod if using and whisk through the cream and icing sugar mix.
When it's time to assemble the Pavlovas, spread the cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak (please do not prepare more than 4 hours in advance as the meringue will become soggy)
Wash and hull the strawberries and chop them roughly. Scatter them on top of the cream along with the pre-prepared mango pieces. Scatter with broken up Chef & the whale amaretti cookies before sharing with your family and friends.
To watch the making of this recipe click here