Mango Passion Fruit Pavlova

Begin by preheating your oven to 250 degrees F (120 degrees C) and carefully line a baking sheet with parchment paper, creating a smooth surface for your pavlova base.

In a large, clean mixing bowl, combine the Eggland's Best Liquid Egg Whites (1 cup) and Salt (1 pinch). Beat for approximately 5 minutes until soft peaks begin to form. Gradually incorporate the Granulated Sugar (1 cup), Corn Starch (1 tsp), and White Wine Vinegar (1 tsp) while continuing to whip until the mixture achieves stiff, glossy peaks.

Gently spread the meringue mixture into a circular shape on the prepared baking sheet, creating a slight depression in the center to hold your toppings later.

Place in the preheated oven and bake for 75 minutes. Once done, slightly open the oven door and allow the pavlova to cool completely before removing it from the oven.

Just before serving, whip the Kemps Heavy Whipping Cream (1/2 cup) until soft, billowy peaks form.

Assemble your pavlova by filling the center with the freshly whipped cream, arranging fresh Mango (1/2) slices, and drizzling with Passion Fruit Pulp (4 Tbsp). Serve immediately after assembling!