Pavlova with mango cream and whipped cream

INSTRUCTIONS FOR THE MERINGUE BASE

• 1
  Whip the egg whites, gradually adding sugar, until stiff, glossy peaks form (it's not completely stiff, but holds its shape). Finally, quickly and briefly whisk in the starch and vinegar.
• 2
  Preheat the oven to 150˚ C (top and bottom heat). Prepare a baking sheet with parchment paper and draw an 18 cm diameter circle on the reverse side (e.g., using the bottom of a cake pan). Spoon the meringue into the center of the circle, forming 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). Shape the mound with a decorating knife or spatula and make a small indentation in the center at the top.
• 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 (totaling one and a half hours). Then turn off the oven, but do not open it, and let the Pavlova cool and dry in it, even until the next day (at least leave it in the turned-off oven for 3 hours). The meringue base will be beautifully crispy on the outside and soft, snowy on the inside.

INSTRUCTIONS FOR THE CREAM

• 1
  Place mango puree, lemon juice, and butter in a saucepan. In a bowl, mix the starch with honey to form 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 simmer for about 2 minutes, stirring constantly.
• 2
  Transfer to a lidded jar and let cool in the refrigerator.
• 3
  Whisk briefly with an electric mixer before use.

ASSEMBLY OF THE CAKE

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