Ingredients
- 4 egg whites
- 1 cup caster sugar
- ½ teaspoon white vinegar
- ½ teaspoon vanilla essence
Topping
- ¾ cup sour cream
- 200 g cream cheese, softened
- 80 g white choc melts, melted
- 2 tablespoons icing sugar, sifted
- 1 fresh mango, sliced, or 425 g can mango slices, well drained and sliced
- 250 g punnet blueberries
Method
1. Preheat oven to slow 150°C. Line an oven tray with baking paper, mark a 20 cm circle onto baking paper. Place egg whites in large, dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Gradually add the sugar, beating constantly after each addition. Beat 5–10 minutes until thick and glossy and sugar has dissolved. Fold in vinegar and essence.
2. Spread meringue mixture onto marked circle. Shape evenly, running a flat-bladed knife around edge and over top of meringue. Run knife up edge of meringue mixture, all the way around, making furrows. This strengthens the pavlova and makes a nice decorative finish.
3. Bake in preheated oven 40 minutes or until pale and crisp. Turn off oven, cool pavlova in oven with door ajar.
4. To make topping: Using electric beaters, beat sour cream and cream cheese until smooth, beat in cooled chocolate and icing sugar. Beat until light and creamy. Spread topping evenly over pavlova. Decorate with slices of mango and the blueberries. Refrigerate until ready to serve.
