Mango and Whipped Cream Pavlova

Preheat the oven to 110°C, line a baking sheet with parchment paper and trace a circle 18–20 cm in diameter. Make sure the bowl and whisk are completely clean and dry, and that there isn't a single trace of yolk in the egg whites.

Whisk 4 egg whites with a pinch of salt until soft foamy peaks form. Gradually add 220 g of fine sugar, 1 tablespoon at a time, whisking well after each addition, until the meringue is thick and glossy and you can no longer feel any sugar granules between your fingers.

Add 2 tsp cornstarch, 1 tsp white wine vinegar and 0.5 tsp vanilla extract. Gently fold them in with a spatula, or whisk briefly on the lowest speed just until combined.

Spoon the meringue within the traced circle, shaping low sides and slightly hollowing out the center so it can hold the filling.

Bake for 90 minutes at 110°C without opening the oven door. Then turn off the oven, prop the door open slightly, and leave the Pavlova inside for at least 2 hours, until completely cooled.

Before serving, whip 300 ml of cold heavy cream to soft, firm peaks. Peel the mango, cut the flesh away from the pit, and slice it.

Transfer the cooled Pavlova to a serving plate, fill the center with the whipped cream, arrange the mango slices on top, and serve immediately so the meringue doesn't turn soggy.