Porteno's 'Postre Chaja' Pavlova

Meringue

440 g	Sugar
8	Eggs, whites only (Main)
2 tsp	Cornflour
1 tsp	White vinegar

Sponge

185 g	Caster sugar
6	Eggs
185 g	Flour
90 g	Butter, melted

Mango and Peanuts

300 g	Sugar
3	Mangoes, cut into 6 "cheeks" (Main)
300 g	Water
200 g	Blanched peanuts
1 Tbsp	Super fine salt
2 Tbsp	Extra virgin olive oil
300 g	Double cream, whipped
300 g	Dulce de leche

Directions

1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop.5Smash everything together on a plate and present as your smash-hit.