Pavlova

Preheat the oven to 120°C (100°C with fan).

Mix 14 grams of meringue powder with 125 ml of water and 125 grams of fine sugar in a bowl and stir with a whisk. Beat the powder at high speed until stiff peaks form that do not fall. The meringue is very firm and dense. Draw 20 circles approximately 5 cm on parchment paper and place it on the baking tray. Fit the piping tip no. M into a piping bag, fill the bag with the mixture and cut the tip. Pipe 20 equal meringues (2,5 cm high). Dry the meringues in the oven for about 2 ½ hours and let them cool in the oven. Tip: make sure your bowl and whisk are impeccably clean and grease-free, and prepare this meringue one day in advance so it dries well.

Prepare 125 grams of FunCakes buttercream mix as indicated on the package and add vanilla flavor paste to taste. Fit the piping tip no. M into a piping bag and fill it with cream. Pipe rosettes onto the meringues.

Mash the mango using a fork or blender and apply a thin layer over the rosettes. Finish by decorating with blueberries and mint leaves.