Pavlova with mago-mint coulis

1. Preheat Oven

Preheat your oven to 350°F (180°C or gas mark 4). This initial high temperature will help the meringue set quickly.

2. Beat Egg Whites

In a large bowl, beat the egg whites and kosher salt using a stand mixer with a whisk attachment or a handheld electric mixer. Start on medium speed until the egg whites hold soft peaks.

3. Add Sugar

Gradually add the granulated sugar, a tablespoon at a time, and increase the speed to high. Continue beating for a total of about 6 minutes until the mixture is glossy and forms firm, swirly peaks.

4. Add Stabilizers

Once the meringue is glossy and firm, gently beat in the cornstarch, vinegar, and vanilla extract on low speed.

5. Shape Meringue

Pile the meringue onto a prepared baking sheet lined with parchment paper, shaping it into a 9-inch (23-cm) circle with a slight depression in the center.

6. Bake Meringue

Reduce the oven temperature to 300°F (150°C or gas mark 2) and bake the meringue for 1 to 1 1/4 hours. The meringue should be very dry on top but still soft in the center. Turn off the oven and let the meringue cool completely inside.

7. Prepare Whipped Cream

While the meringue is cooling, beat the heavy cream, crème fraîche, and honey in a clean medium bowl until soft peaks form. This should take 1 to 2 minutes.

8. Assemble Dessert

Once the meringue is completely cool, carefully transfer it to a serving plate. Mound the whipped cream mixture into the center and spread it gently with an offset spatula or the back of a spoon. Arrange the mixed fresh fruit chunks on top of the whipped cream.

9. Rest Dessert

Let the assembled dessert stand for 15 minutes to 2 hours, depending on your kitchen temperature.

10. Serve with Coulis

Just before serving, cut the meringue into portions and transfer to dessert plates. Spoon the Mango-Mint Coulis over each serving for a fresh, zesty finish.