Mango, Strawberry and Kiwi Pavlova Recipe

Procedures:
Whisk egg whites and sugar for 1 minute.
Dissolve vanilla and champagne vinegar in the water. Add to the egg white and continue to whisk for a further 9 minutes. (The water must be at a running boil). Spoon onto trays of grease proof paper. Bake in the oven at 275 : F for approximately 1 hour.
Compote:
Bring stock syrup to a boil and add raspberry puree to it, then add to the fruit mixture and allow it to cool.
Whip cream until thick, but do not over whip.
Assembly:
Place pavlova on a plate, put a spoon full of cream on top of it and garnish with 2 slices of mango and kiwi.
Put one 1 spoon of compote on top of the cream and sprinkle with icing sugar.