Valentine’s Valentine’s Day Day Pavlova Pavlova

BY KRISTINA MRAKIC

12 egg whites

500g caster sugar

1 tbs vinegar (apple cider or malt vinegar)

1 tbs vanilla essence/extract

Pinch of salt

1 tbs cornflour

600ml thickened cream

175g passionfruit pulp (small can)

Fruit of choice (preferably strawberries, kiwi, blackberries, blueberries)

Mint leaves (optional)

Method

Beat egg whites, vinegar, and vanilla essence at a medium speed in an electric mixer until soft peaks form. Slowly add caster sugar and a pinch of salt. Beat until stiff and glossy. Gradually add cornflour. Preheat oven 220 °C fan forced.

Option 1: Large pavlova

Pour mixture onto a round baking tray and shape meringue with a spatula

Option 2: Pour meringue mixture into a large heart-shaped pan.

Option 3: Pour meringue mixture into a medium heart-shaped pan and into three piping bags. Place baking paper onto a rectangular baking tray. Pipe out 12 medium hearts and fill the centre. You will need 2 baking trays for 12 hearts.

Once meringue mixture is shaped, place in oven and bake for 5-10 minutes at

220 °C fan forced. Do not open the oven. Continue baking at 110 °C fan forced for 1 5 hours (large pavlova), 50 mins- 1hr (medium pavlova), 35 minutes (mini pavlova) or until crust is dry

Once baked, place pavlova on cooling rack.