"Postre Chaja" Pavlova

My version of a traditional Uruguayan dessert. This is called "Postre Chaja" Pavlova inspired by Porteño.  Don't eat the whole plate yourself!

Ingredients

300 gm

caster sugar

3

mangoes, cheeks removed and quartered lengthways, seeds reserved

100 gm

blanched peanuts

1 tbsp

extra-virgin olive oil

300 gm

double cream, whipped

300 gm

dulce de leche

Meringues*

8

eggwhites

440 gm (2 cups)

caster sugar

2 tsp

cornflour

1 tsp

white vinegar

Sponge cake*

6

eggs

185 gm

caster sugar

185 gm

plain flour

90 gm

butter, melted and cooled

	*You can easily buy ready made meringues and sponge cakes at your local groceries.
	Method
	1 For meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then, whisking continuously, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in cornflour and vinegar, then spoon into rough 10cm-diameter mounds on baking trays lined with baking paper. Bake until crisp but not coloured (1½-2 hours), cool completely, break into chunks and store in an airtight container until required. 2 For sponge cake, increase oven to 180C. Whisk eggs and sugar in an electric mixer until pale and fluffy (5-6 minutes), then sieve over flour and fold to combine. Fold in melted butter, then spread in a 25cm x 35cm cake tin buttered and lined with baking paper. Bake until cake is light golden and centre springs back when lightly pressed (20-25 minutes), cool completely, then break into large pieces and store in an airtight container until required. 3 Meanwhile, combine sugar and 300ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, add reserved mango seeds, remove from heat and stand for 15 minutes. Strain into a bowl (discard seeds), add mango cheeks and refrigerate until well chilled (2-3 hours). 4 Meanwhile, reduce oven to 150C. Spread peanuts on an oven tray and roast, stirring occasionally, until golden (4-5 minutes).Transfer to a bowl, add oil and 2 tsp fine salt, stir to coat, cool. Coarsely chop and set aside. 5 Arrange meringue, sponge cake, mango, and spoonfuls of cream and dulce de leche on a serving plate, scatter with roast peanuts and serve.
	This recipe is by Ben Milgate & Elvis Abrahanowiczy from the December 2010 issue of Australian Gourmet Traveller. The original version at Porteño.