330g caster sugar [1.5 cups]
1 tsp white wine vinegar
1 tsp cornflour, sifted
1 jar of Lemon Curd
1 cup (250ml) thickened cream, whipped to stiff peaks
1 mango, thinly sliced
Mulberries, to serve
Preheat oven to 110°C. To make pavlova, whisk eggwhites in an electric mixer with a pinch of salt until just before stiff peaks. Add sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves. Fold in vinegar, cornflour and vanilla.
Draw a 20cm circle on reverse side of a sheet of baking paper and place on a baking tray. Spoon meringue over circle to create a dome. Bake for 20 minutes, then reduce heat to 90°C. Cook for a further 40 minutes or until crisp and dry. Turn off oven and leave the meringue in oven, with the door ajar, for 3-4 hours until cooled completely.
Gently swirl together lemon curd and cream. Spread over meringue and top with mango and mulberries to serve.
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