Ingredients
6 egg whites
2 cups caster sugar
1 tbsp cornflour
1 tsp white vinegar
300ml thickened cream
1 tsp vanilla essence
1 tbsp icing sugar
2 mangoes cut into slices
Method
Preheat oven to 120C.
Line a large flat baking tray with baking paper.
Attach the whisk attachment to a KitchenAid stand mixer, whisk the egg whites until fluffy.
Gradually add caster sugar 1 table spoon at a time while the stand mixer is running on speed 6. Whisk for 6-8 minutes until the sugar has completely dissolved.
Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
Using a spatula, scoop out the mixture onto the baking tray in a high pile.
Reduce the oven to 100C. Place the pavlova in the oven to bake for 1 1/2 hours then turn off the oven, and leave the pavlova to sit overnight to cool down slowly. Do not be tempted to open the oven door.
When you’re ready to serve; add the cream, vanilla essence and icing sugar to a KitchenAid stand mixer with the whisk attached. Whip the cream until soft peaks form.
Spoon the cream mixture over the top of the pavlova, followed with the mango slices.
Mineral Water
KitchenAid
Say hello to Mineral Water — a serene, crystalline water-blue in a soft matte finish. Cool, calming and refreshingly modern, this shade brings a sense of clarity and lightness to your kitchen space. A timeless tool, now available in a colour that’s as fresh as your next creation.
