Australian cake pavlova topped with mango cream, fresh blueberries and banana slices. Add a lime curd drizzle and some pansies for decoration and you get a beautiful pavlova with lovely blue and yellow colours.
Separate the egg whites from the yolks. Beat the whites with an electric mixer to soft peaks. Gradually add the sugar, always mixing. Keep mixing until the sugar is completely dissolved and the meringue feels smooth to the touch. Fold in the vinegar and cornstarch.
Transfer meringue to a baking tray lined with baking paper. Draw a circle on the paper to ease the process. Shape the meringue base and level the top. Bake in the preheated oven at 120°C for 1 1/5 hours or until the meringue is dry to the touch. After that time, turn the oven off and leave meringue inside with the oven door slightly open until it has cooled to room temperature.
In a small saucepan over a double boiler combine the lime juice, sugar and butter and stir to dissolve. In a bowl aside, lightly whish the egg yolks. When the lime mixture is homogeneous, transfer a spoonful of the hot mixture to the egg mix and whisk to combine. Then gradually pour the egg mixture back into the hot mixture, always keeping it over a double boiler. Whisk continuously until the mixture thickens enough to coat the back of your spoon. Set aside and let cool.
Blend the mango with the powdered sugar and vanilla. Whip the cream to soft peaks, then gently add the mango purée and keep mixing until it reaches har peaks.
When the meringue base has cooled to room temperature, spread the mango cream over the top. Add the blueberries and banana slices, drizzle cool lime curd and garnish with mint leaves and pansies. Keep refrigerated.
My variation of pavlova was adapted from this recipe.