Pavlova with sweet scrambled eggs and strawberries

Preheat the oven to 120 ° C.

Line the baking sheet with parchment paper and draw a circle with a large plate.

Peel the mango and cut into cubes.

Cut the strawberries into wedges.

Split 3/5 of the eggs and let the proteins slide into a clean bowl.

Transfer the yolks to a different bowl and store them in the refrigerator until use.

Beat the egg whites with the hand mixer so that there are peaks.

Then gradually add 7/8 of the sugar and continue to beat until the foam starts to shine and becomes tough.

Put the egg white in the circle on the baking sheet, spread it over the entire circle.

Make a pit in the middle and a somewhat upright cloudy edge with peaks on the outside.

Slide the baking tray into the middle of the oven and let the pavlova firm in 1.5 hours.

Then switch the oven off and set the oven door ajar.

Allow the foam to dry and cool for another 3-4 hours.

Puree the mango with the orange juice and the grater into the blender until smooth.

Beat the last eggs just before serving in a bowl.

Add the last sugar and yogurt and mix everything well.

Heat the butter in a pan with a thick bottom, pour in the egg mixture and heat it while stirring on a gentle heat until it starts to solidify, but still shines.

Let the scrambled eggs cool down until lukewarm.

Place the meringue bottom on a bowl and scoop the scrambled eggs in the middle.

Spoon some mango sauce and garnish with the strawberries.