Pavlova with mango cream and whipped cream

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.

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). 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 – the mixture 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.

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 crust will be beautifully crispy on the outside and soft, meringue-like on the inside.