prep: 30mins
cook: 1h 30mins

Ingredients

  • to make the meringue
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 1 cup caster sugar
  • 1/2 tsp white vinegar
  • 1 dessert spoon cornflour
  • 1/2 tsp vanilla paste
  • to make the chantilly cream
  • 300mL Bulla Thickened Cream
  • 1 Tbsp caster sugar
  • to serve (garnish)
  • 2 large mangoes
  • 1 Tbsp icing sugar
  • shortbread biscuits

Kirsten Tibballs' Mango pavlova

method

  1. Preheat the oven to 120°C or 100°C for fan forced. Mark a 200mm circle onto a sheet of baking paper that fits your flat tray and then turn the sheet over so you can use it as a guide.
  2. Whisk the egg whites on high speed in a mixer with the cream of tartar. Gradually add in the caster sugar once it reaches a medium to firm peak and continue mixing for one minute to dissolve. Add in the vinegar, cornflour and vanilla and remove from the mixer.
  3. Spread the meringue inside the circle on your prepared tray. Bake for approximately 1 hour and 15 minutes. Turn off the oven and leave the Pavlova in the oven to cool.
  4. To make the chantilly cream, place the Bulla Thickened Cream in a bowl with the sugar and whisk just enough to create some body.
  5. Remove the skin from the mango then thinly slice one and set aside. With the second mango, remove skin and pip and place it into a bowl with the icing sugar and blend until smooth.
  6. Spread the whipped cream onto the top of the Pavlova and garnish with sliced mango.
  7. Drizzle with mango sauce and break up some shortbread and scatter over the top. It is best to finish the Pavlova just prior to serving.