• 4 egg whites• pinch of salt
• 250g castor sugar
• 2 teaspoon cornflour
• 1 tsp white wine vinegar
• 2 teaspoon of vanilla paste or a few drops of vanilla extract
• 300 ml cream
• Pulp from 6-8 passion fruit
• Punnet of raspberries
- Preheat oven to 150 degrees
- Beat egg whites & salt until satiny peaks form. Then beat in sugar, a third at a time, until stiff and shiny.
- Sprinkle in cornflour, vinegar and vanilla and then fold lightly into the eggs whites
- Spread onto baking paper within 20cm radius circle and smooth the tops & sides
- Place in oven and bake for 1 hour (depending on your oven)
- While the pavlova is cooking whip the cream together with a tablespoon of sugar and a teaspoon of vanilla bean paste till firm
- Once cooked it should be crispy on the outside and mashmallowy on the inside
- Allow to cool then turn upside down and top with whipped cream then raspberries and passionfruit
This is a firm favourite everytime I make it!!
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