Papaya Pavlova

Prepare the oven and bowl. Preheat the oven to 120°C fan-forced / 140°C conventional. Line a baking tray with baking paper. Wipe the bowl and whisk attachment of a stand mixer with the white vinegar to remove any traces of grease.

Place the egg whites into the clean mixing bowl and whisk on medium-high speed until soft peaks form.

Gradually add the caster sugar, 1 tablespoon at a time, whisking continuously. Once all the sugar has been added, continue whisking on high speed until the meringue is thick, glossy and holds stiff peaks. Rub a little meringue between your fingertips it should feel smooth, with no grains of sugar remaining.

Add the cream of tartar and vanilla and mix briefly to combine. Gently fold through the sifted cornflour, taking care not to knock too much air from the meringue.

Spoon the meringue onto the prepared baking tray and shape into one large round pavlova. Build the sides slightly higher and create a shallow well in the centre to hold the cream and papaya.

Bake for approximately 1 hour 30 minutes, or until the outside is crisp and dry. Turn the oven off and leave the pavlova inside to cool completely. Do not open the oven door during baking or cooling. For the best result, leave it in the switched-off oven overnight.

Make the Chantilly mascarpone crème: Place the cold cream, icing sugar and vanilla into a mixing bowl and whip to soft peaks. Add the cold mascarpone and continue whipping until thick, smooth and able to hold its shape. Be careful not to overwhip.

Prepare the papaya: Thinly slice half of the papaya for fanning over the pavlova. Dice the remaining half and toss gently with the lime zest and enough fresh lime juice to brighten the fruit.  Add the mint on top for garnish.