A lighter than air meringue like crust dessert with marshmallow like centre. Topped with season fresh mango coulis and boozy cherries, this pavlova is a must make for any occasion and summer brunches.
Start by carefully separating the eggs. Make sure the egg whites are in a completely dry, grease free large mixing bowl.
Preheat the oven to 190°C/gas mark 4/350°F .
Beat the egg whites until stiff peaks form , then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Next sprinkle the cornflour, zest and lemon juice over the meringue and gently fold until everything till it is thoroughly mixed in.
Take a baking tray. Cut a parchment according to the size of the serving tary. I used a 23cm tray.
Now smear little dots of the meringue mix on the tray, then place the parchment. This will ensure the meringue doesnt move too much on the paper, makes it easier to shape.
Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
Place in the oven, then immediately turn the temperature down to 110°C, and cook for 90 mins.
Turn off the oven and let the pavlova remain inside the oven for another 2 hours or till completely dry.
Keep the oven door slightly open. When done, the pavlova should easily peel away from the parchment.
To serve (do this only when you are ready to eat).
Pile on some whipped cream on the pavlova, add some of the mango coulis, red wine cherries, fresh fruits.
Wrap the pavlova (without the toppings) in clingfilm and put it in an air tight container for a day.
Blend everything together. Taste, adjust sweetness, store in refrigerator till needed.
Put all the ingredients to boil, let it simmer for 25 mins till thick, dark and syrupy. Taste, adjust sweetness or more lemon juice, cool and keep aside.