Step 1Sieve the icing sugar and cornflower together.
Step 2Put the egg whites in a mixing bowl with half the sugar, cream of tartar and start to whisk on full power.
Step 3When the meringue is starting to thicken slowly add the rest of the sugar, take to very stiff peaks.
Step 4Add the vinegar.
Step 5Fold in the icing sugar and cornflower mix.
Step 6Place into a piping bag and pipe out 2 x 12cm discs onto parchment.
Step 7Bake in the oven at 90oC for 1 hour.
Step 8Allow to cool in the oven.
Step 9Whisk the cream, custard and vanilla seeds from the split vanilla pod until nice and thick.
Step 10Assemble the pavlova as per photo and garnish the top with defrosted summer fruit and fresh strawberries.
- 2 tbsp Country Range White wine vinegar
- 100 g Egg White
- 100 g caster sugar
- 100 g Icing sugar
- 1 tbsp Corn flour
- 1 tsp cream of tartar
- 50 g Country Range Custard
- 200 ml Country Range UHT Dairy Whipping Cream
- 1 split vanilla pod
- 1/3 Country Range Frozen Summer Fruit (defrosted)
- 150 g fresh strawberries
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