This dessert is simple, delicious and very impressive.

Ingredients

6 egg whites
300g of caster sugar
2 teaspoons of corn flour
1 teaspoon of Pukara Estate White Wine Liqueur Vinegar
½ teaspoon of vanilla extract
Berries of choice
Passionfruit pulp
Pukara Estate Caramelised Balsamic Vinegar
600ml of whipping cream
2 – 3 large tablespoons of icing sugar

Method

Preheat Oven to 120°c
Line baking tray with parchment paper, brush with Pukara Estate EVOO, then dust with corn flour.
Use an electric mixer to beat the 6 egg whites until soft peaks form.
Gradually begin to add caster sugar, 1 tablespoon at a time – cleaning sides and beating well after each spoon until stiff peaks form, the mixture is glossy, and the sugar has dissolved.
Add in corn flour, Pukara Estate White Wine Liqueur Vinegar and vanilla, and whisk together until all combined.
Use a spatula to transfer the meringue mixture onto the parchment paper in a circle (diameter around 20 – 25 cm).
Bake for 90 mins.
Turn the oven off, open the oven door, and leave the pavlova until it is completely cool.
Gently transfer to a serving plate.

In a bowl, place the cream and two tablespoons of icing sugar, and beat until thickened.
Spoon over the pavlova.
Drizzle with passionfruit pulp, decorate with berries of choice, and drizzle Caramelised Balsamic Vinegar on top of the pavlova. Serve straight away.