Pavlova with Mango Cream and Whipped Cream

Beat the egg whites (150 g) with gradual addition of sugar until firm, glossy peaks form (not completely stiff, but holding their shape). Finally, briefly stir in 20 g cornstarch and the vinegar.

Preheat the oven to 150 °C (top and bottom heat). Line a baking sheet with parchment paper and draw an 18 cm diameter circle on the back. Spoon the egg whites into the center of the circle to form a high mound (the meringue should stay within the circle, about 3 cm from the edge – the mixture will expand during baking). Shape the mound with a knife or spatula and press a small indentation in the center top.

Place in the oven and immediately reduce the temperature to 120 °C. After half an hour, reduce to 110 °C and bake for another hour (a total of one and a half hours). Then turn off the oven, but do not open it. Ideally, let the Pavlova cool and dry in the oven overnight (or at least 3 hours in the switched-off oven). The base will be beautifully crispy on the outside and soft on the inside.