Pavlova With Mango Puree And Berries

Ingredients

• Butter for greasing the pans
• Flour for dusting the pans
• 6 egg whites
• ½ teaspoon salt
• 1 ½ cups superfine sugar
• 3 teaspoons cornstarch
• 3 teaspoons cider vinegar
• 2 large ripe mangos
• 2 cups whipping cream
• 1 pint cleaned blueberries
• 1 pint cleaned raspberries

Ten servings

Preparation

1. Preheat the oven to 250 degrees.
2. Butter and flour a cookie sheet and the ring of a bottomless nine-inch springform mold. Set the ring in the center of the cookie sheet.
3. Beat the egg whites and the salt in a mixing bowl until foamy. Add the sugar, one tablespoon at a time, while continuing to beat the egg whites, until shiny and stiff. Do not overbeat or they will be dry and grainy.
4. Dissolve the cornstarch with the cider vinegar in a small bowl. Fold the mixture into the egg whites.
5. Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.
6. Bake for one and one-half hours and cool. The meringue will sink away from the crust while cooling; do not be concerned. When the meringue is completely cool, unmold by removing the ring gently, and loosen the bottom of the meringue shell from the cookie sheet with a knife or spatula. Put the shell on a serving plate.
7. Peel the mangos and cut the flesh away from the pits. Puree it in a food processor or blender.
8. Whip the cream in a chilled mixing bowl until it forms a stiff peak.
9. Fill the depression in the middle of the meringue with the mango puree. Spread the whipped cream on the meringue, starting from the sides and leaving a three-inch circle of the mango puree exposed in the center. Garnish the edge and sides of the cake with the blueberries and raspberries.

2 hours