EUNICE’S EASY PAVLOVA
Serves 8
3 eggwhites 1½ cups caster sugar ½ teaspoon vanilla essence 1 teaspoon white vinegar 1 tablespoon cornflour 2 tablespoons boiling water
TOPPING
670g jar Morello cherries ¼ cup caster sugar ¾ cup thickened cream, lightly whipped 3 mandarins, peeled, broken into segments Preheat oven to 180°C. Line a baking tray with baking paper. Draw a 20cm-diameter circle on a sheet of baking paper. Place paper, circle-side down, on baking tray. Using an electric mixer on high speed, beat all ingredients for 15 minutes or until meringue is thick and glossy. Spoon meringue into circle on prepared tray and smooth into a disc, ensuring sides are slightly higher than centre. Bake for 10 minutes, then reduce oven temperature to 140°C. Bake for a further 50 minutes or until pavlova is crisp. Leave pavlova in oven with door closed to cool. Meanwhile, to make topping, drain cherries, reserving liquid. Place caster sugar and reserved liquid in a small saucepan and stir over a medum-low heat until sugar dissolves. Increase heat to high and boil for 10 minutes or until syrupy. Cool completely. Place pavlova on a serving plate and top with whipped cream. Arrange cherries and mandarin segments on cream. Drizzle with cherry syrup just before serving.
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