4 egg whites, at room temperature
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
1 ½ cups (225g) Dark Choc Melts
600ml tub thickened cream, whipped
2 mangoes, thinly sliced
2 x 125g punnets fresh raspberries
3 cups frozen raspberries (350g)
¼ cup caster sugar
2 teaspoons vanilla bean paste
Grease two large oven trays. Trace four x 10cm circles onto each of two large pieces of baking paper. Line prepared trays with baking paper, trace-side down.
Beat egg whites in the large bowl of an electric mixer until soft peaks form. Gradually add 1 tablespoon of sugar at a time, beating well after each addition until dissolved. Continue to beat for about 3 to 4 minutes, or until thick and glossy. Beat in vinegar and cornflour.
Spoon meringue evenly into each circle on trays. Spread to edges.
Cook in a very slow oven (120C) for about 1 hour, or until dry and crisp. Turn oven off. Cool pavlovas in oven with door ajar for 1 hour. Remove.
Meanwhile, make raspberry coulis. Combine all ingredients in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, for about 6 minutes, or until thickened. Remove from heat. Strain over a bowl. Discard seeds. Refrigerate, covered, until serving.
Place chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, stirring until melted. Remove. Carefully spread over the base of each meringue. Return to trays, chocolate-side up. Stand until set.
To serve, place pavlovas, chocolate-side down, on a serving platter. Top with cream, mangoes and fresh raspberries. Drizzle with coulis, then serve with remaining.
TIP! Unfilled pavlovas and coulis can be made up to two days ahead. Keep pavlovas in an airtight container in a cool, dark place and coulis in the fridge. Whip cream and assemble just before serving.