Takes 2hrs, plus cooling Makes 16
● 2 EGG WHITES
● 100G CASTER SUGAR
● 1TSP VANILLA BEAN PASTE (OR EXTRACT)
● 1TSP WHITE WINE VINEGAR
● 1TSP CORNFLOUR
● 227G CLOTTED CREAM ● 2 POMEGRANATES (SEEDS ONLY)
1 Preheat the oven to 110°C/90°C fan/gas ¼. Line a baking sheet with baking parchment.
2 Beat the egg whites in a bowl with an electric whisk until peaks form. Beat in sugar, one dessert spoon at a time. Whisk well until mixture is thick and glossy. Add the vanilla and vinegar and sift in cornflour. Whisk lightly until ingredients are combined.
3 Take 1 heaped tsp of the mixture and place on the prepared baking sheet. Flatten and neaten the sides with the back of the spoon, make a small cavity in the centre. Repeat with the remaining mixture. Bake the pavlovas for 1-1½hr or until cases are crisp. Leave to cool.
4 To serve, spoon clotted cream onto each mini pavlova and sprinkle with the pomegranate seeds.