Mango Fruit Pavlova

This is a variation of a recipe I found in Food & Drink 2011.  I like Mango and it works well with the sweet meringue.

MERINGUE
4 large egg whites at room temperature
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp cornstarch
1 tsp white vinegar

CREAM & FRUIT
1 cup whipping cream
2 tbsp sugar
1 tsp finely grated lemon zest
1 tbsp lemon juice
1 ripe mango

1. Preheat the oven to 250F
2. Trace an 8 inch circle onto a piece of parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked side down (so the ink won't transfer to the meringue as it bakes).
3. Whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar while whipping and continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Fold in the cornstarch and vinegar.  Spoon the whites onto the parchment paper and spread it to fit the circle, using your spatula to create pretty swirls.
4. Bake the meringue for 75 to 90 minutes until the exterior is dry, cracking the oven door if the meringue starts showing signs of browning.  Once out of the oven and cooled, the meringue should feel dry on the outside and peel away from the parchment easily.  If still a little soft, return to the 250F oven for another 10 to 20 minutes.  Cool the meringue on the tray before removing.
5. Whip the cream to a soft peak and beat in the sugar, lemon zest and juice.  Chill until ready to assemble.
6. Assemble the pavlova immediately before serving.  Place the meringue onto a platter and top with the whipped cream.  Peel and cut the mango into small pieces and spoon over cream.  Slice and serve as you would a cake or tart.

Serves 8

Layered Endive, Frisee and Bacon Salad

This salad is so elegant when served in a martini glass!  From Food and Drink 2011

2 slices brioche
4 slices double smoked bacon, chopped
1 shallot, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp grainy mustard
2 cups lightly packed chopped endive and frisee
1 tbsp white vinegar
4 eggs
pinch each of coarse salt, freshly cracked pepper and fine herbs

1. Toast brioche and cube.  Set aside
2. In a large skillet, cook bacon until cooked but not crisp.  Use a slotted spoon to transfer bacon to plate.  Drain all but 2 tbsp of the fat from the pan.  Add shallots until tender and golden.  Whisk in olive oil, red wine vinegar and mustard.  Keep warm.
3. Divide endive and frisee between 4 large martini glasses.  Layer brioche over each and top with bacon.  Drizzle each with warm shallot dressing.
4. Meanwhile, fill large ban with water about 3 inches up the sides of the pan and bring to a simmer with white vinegar over medium heat.  Gently crack eggs, 1 at a time, into custard cups and slide them into the water.  (I found this a little tricky making sure they didn't tip). Poach for about 4 minutes, until the whites are set but the yolks are still runny.  Scoop eggs with a slotted spoon, draining well.  Top each salad with an egg and sprinkle with coarse slat, fresh cracked pepper and chopped fresh herbs.  Serve immediately.