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For the meringue
- 6 Egg Whites
- 325 grams Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon White Wine Vinegar
- Vanilla Extract
For the Coulis
- 1 Mango
- 30 grams Icing Sugar
- ½ Lime
For decoration
- 200 ml Whipping Cream
- 1 tablespoon Sugar
- 1 Kiwi
Preheat the oven to 130°C. Beat the egg whites with electric whisks until soft peaks form. Gradually add half of the sugar, continue whisking to stiffen.
Once shiny peaks form, mix the remaining sugar with vinegar and vanilla essence. Continue beating until you achieve a stiff, glossy meringue with firm peaks.
Line a baking tray with parchment paper. Using a pencil, draw a circle around 20 cm in diameter in the center. Spread meringue into a large, tall disc.
Place the tray in the oven for 1 hour 50 minutes until the meringue is dry to the touch. Turn off the oven, leaving the meringue for 20 minutes.
Peel and chop the mango into pieces. Place in a blender, add the lime juice and icing sugar, then blend until smooth. Set the mango coulis aside.
Whip the chilled cream until it starts to thicken. Add sugar and continue whipping until stiff peaks form. Peel and slice the kiwi into thin rounds.
Carefully remove the meringue from the parchment paper and place it on a large plate. Top it with whipped cream, drizzle the mango coulis, and arrange kiwi slices.
Gently serve the pavlova as a beautiful dessert. The sweet meringue combined with the tangy mango coulis and creamy whipped topping makes for a stunning treat!