Mango Pavlova - Serves 6-8For the meringue4 egg whites250 grams caster sugar1 teaspoon white wine vinegar1 teaspoon cornflour For the mango curd (makes 2 x 450 ml jars)1 ripe mango (about 450 grams) peeled and choppedJuice and zest of 1 lime125 grams caster sugar125 grams Stephensons butter4 egg yolks, lightly beaten For the filling350 ml Stephensons double cream200 grams fresh raspberries MethodFor the meringue.Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Whisk in the vinegar and cornflour. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. Keep in an airtight container for up to 2 days. For the mango curd – makes 2 jars.Sterilize your jars and lids  - either in the dishwasher on a cycle that washes at 55C or hotter, or you can boil in a large pan of boiling water for 10 minutes and stand the jars upside down on fresh kitchen roll to dry. Blitz the mango in a food processor or blender until smooth.  Put the mango, lime zest and juice, sugar, butter and egg yolks into a large heatproof bowl on top of a pan of simmering water.  The bottom of the bowl must not touch the water, otherwise your egg yolks will ‘scramble’.  Stir continuously with a wooden spoon until the mixture is thick and coats the back of a spoon- this will take 15-20 minutes, so relax and enjoy the fact that you are making ‘artisan’ curd that you can’t even buy in the shops! It will be slightly runnier than you may be used to, in order for it to pour nicely over the pavlova. Pour the curd into the sterilized jars, cover a seal.  Label the jars when cold and refrigerate for up to 2 weeks.  Once opened, use within 3 days. To assemble.Up to 1 hour before you plan to serve the Pavlova, whip the cream to soft peaks and spoon into the crate you made in meringue base.  Pour over about two-thirds of the jars of mango curd, and top with fresh raspberries.