2 tsp cornflour- 1 cup thickened cream, whipped to soft peaks
Mixed berries, thinly sliced mango, passionfruit and B honey to decorate
Slivered almonds, lightly toasted to garnish
Method
Pre-heat oven to 120°C, fan-forced.
Grease and line a flat baking tray with greaseproof paper. Draw a 20cm circle on the paper. Brush the circle with butter and dust with extra cornflour and shake off the excess.
Using an electric mixer, whisk egg whites until soft peaks form. Slowly add the sugar, 1 tablespoon at a time, until it is all incorporated and the mixture is thick and glossy and will hold its shape.
Quickly add the vanilla, vinegar and cornflour and whisk until just combined.
Using a large spoon, pile the meringue onto the prepared paper, using the drawn circle as a guide. Using the back of a spoon, smooth out the top and sides.
Place in the oven and cook for 1½ hours. Turn the oven off and leave the door slightly open. Leave to cool for 2 hours.
Remove the pavlova from the oven and place on a serving plate. Cover with whipped cream and decorate with berries, sliced mango, passionfruit and a drizzle of honey. Sprinkle with toasted almonds and serve immediately.
