Pavlova with Mango Cream and Whipped Cream

INSTRUCTIONS FOR THE BASE

• 1
  Whisk the egg whites while gradually adding sugar until you achieve a stiff, glossy meringue that forms soft peaks (it is not completely stiff but holds its shape). Finally, quickly and briefly whisk in the cornstarch and vinegar.
• 2
  Preheat the oven to 150˚C (top and bottom heat). Prepare a baking sheet with parchment paper and draw a circle with a diameter of 18 cm on the reverse side (e.g., using the bottom of a cake pan). Place the meringue in the center of the circle in a high mound (the meringue will be inside the circle, about 3 cm from the edge all around – it will puff up and expand during baking). Use a decorating knife or spatula to shape the mound and create a small indentation at the top center.
• 3
  Place in the oven and immediately reduce the temperature to 120˚C. After half an hour, reduce to 110˚C and bake for another hour (a total of one and a half hours). Then turn off the oven but do not open it, and let the Pavlova cool and dry inside, preferably until the next day (at least leave it in the turned-off oven for 3 hours). The base will be beautifully crispy on the outside and soft and meringue-like on the inside.

INSTRUCTIONS FOR CREAM

• 1
  Place the mango puree, lemon juice, and butter in a saucepan. In a bowl, mix the cornstarch with honey into a paste, then add it to the other ingredients in the saucepan. Heat gently and add the egg yolks. Bring to a boil and let it cook for about 2 minutes while stirring constantly.
• 2
  Transfer to a jar with a lid and let it cool in the refrigerator.
• 3
  Briefly whisk with a mixer before use.

ASSEMBLING THE CAKE

• 1
  Fill the base just before serving. Whip the cream. Place the base on a serving plate and fill it there. Spread mango cream on the bottom (reserve some for decorating the surface), layer whipped cream on top, and then mango cream again (spread with a few strokes of a spoon or fork to lightly combine). Garnish with melon.