Pavlova with mango cream and whipped cream

Separate the eggs. Beat the 5 egg whites until foamy, gradually adding the sugar, until you get a dense and glossy meringue that forms soft peaks. Finally, quickly and briefly incorporate 20 g of starch and the vinegar.

Preheat the oven to 150°C. Prepare a baking tray with parchment paper and draw an 18 cm circle. Place the meringue in the center of the circle, forming a high mound. Shape the mound and make a small indentation in the middle.

Place in the oven and immediately reduce to 120°C. After 30 min, reduce to 110°C and bake for another 90 min. Turn off the oven and let the Pavlova cool inside for at least 3 hours (ideally overnight).