4 egg whites
200g of caster sugar
10ml vinegar(plain white)
Salt a pinch
Beat the egg whites and salt until stiff.
Add the sugar gradually, then add the vinegar, vanilla essence and beat well.
Sift the cornflour and fold lightly with the wooden stick.
Bake in the preheated oven on 130 degree C, for 1.5 to 2hours.
(line the baking tray with baking paper, spoon the pavlova mix in the baking tray, no need to press the mix.).
200ml thickened cream
25g icing sugar
2ml of vanilla essence
Sliced ripe mango flesh.
Whip the cream and add sugar and vanilla.
Cover the pavlova with this cream and top it with fruits.
Can store this in fridge for a week.