Pavlova Discs

1. Preheat oven to 100ºC (210ºF).
2. To make the guides for pavlova rounds, draw 6 x templates using circular objects roughly 20cm, 17cm, 13cm, 10cm, 8cm, & 6cm in diameter. Trace templates on 2 sheets of baking paper (3 templates on each sheet), for 2 baking trays.
3. Using a mixer fitted with a whisk attachment, whisk egg whites & sugar on high speed until mixture turns into a stiff meringue.
4. Turn mixer off & add cornflour & vinegar. Turn mixer back on to high speed & whip for another 1 minute until combined.
5. Dollop a small amount of meringue onto baking trays & press the baking paper in place.
6. Spoon mixture into a large piping bag fitted with an open star piping tip & use templates to pipe 6 x rounds.
7. Bake in oven for approximately 2 hours or until slightly golden in colour. Allow to cool in oven with door slightly ajar.

Mango Curd

1. In a saucepan, whisk the egg yolks, mango purée, lemon juice, sugar, & salt over medium heat until it’s about to come to the boil.
2. Remove from the heat & whisk in the butter until melted.
3. Allow to cool before covering & placing in fridge to thicken.

Assembly & Decoration

1. Place melted chocolate into a piping bag & pipe stars onto baking paper. Chill in fridge for 10 mins until set. Decorate with edible gold lustre.
2. In a large bowl, whip together thickened cream & vanilla into stiff peaks.
3. Place a dollop of cream onto the serving platter to secure the bottom layer of the pavlova base.

4. Layer with mango curd & whipped cream.

5. Continue this process until the final layer of pavlova is assembled.

6. Decorate with fruit & chocolate stars. Serve each plate of pavlova with an extra dollop of mango curd & fruit. ENJOY!