1

Preheat oven to 120°C

Line a baking tray with non-stick baking and cooking paper

Draw a circle on paper, around an 18-cm cake tin placed in middle of tray.

2

Place egg whites in a spotlessly clean bowl

Whisk with mixer at top speed until stiff

Add caster sugar, a tablespoon at a time, beating at top speed all the time.

3

Stop beating immediately all sugar has been added

Add cornflour, vinegar and vanilla; fold in gently, using a plastic spatula.

4

Spread mixture over circle on baking tray; shape into a cake.

5

Place in oven for 1 1/2 to 2 hours, until crisp and dry

Turn oven off; leave to cool with oven door open

Loosen pavlova carefully and place on a flat plate.

6

Peel kiwi fruit and mangoes

Cut 2 kiwi fruit and 1 mango into slices; set aside

In separate bowls, mix remaining mango and kiwi fruit to a puree; strain.

7

Sift icing sugar thickly over top of pavlova; decorate with sliced fruit

Pour kiwi fruit puree around half of pavlova; pour mango puree around remaining half.