Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tbsp cornflour
- 1 tsp malt vinegar
- 300ml cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 1 pomegranate
Method
- Oven at 140C
- Grease and line a baking tray
- Draw an 18cm circle on it
- Beat egg whites to form soft peaks
- Gradually add sugar
- Fold in cornflour and vinegar
- Spread in a circle and bake for 1 1/4 hrs
- Turn off oven and leave pavlova to cool in oven
- Beat toegther cream and icing sugar
- Spread over cooled meringue
- Put pomegranate and juice on top
