This dessert is simple, delicious, and very impressive.

Ingredients

6 egg whites

300g caster sugar

2 teaspoons corn flour

1 teaspoon Pukara Estate White Wine Liqueur Vinegar

½ teaspoon vanilla extract

Berries of choice

Passionfruit pulp

Pukara Estate Caramelised Balsamic Vinegar

600ml whipping cream

2 – 3 tablespoons icing sugar

Method

Preheat oven to 120°C.

Line a baking tray with parchment paper, brush with Pukara Estate EVOO, then dust with corn flour.

Use an electric mixer to beat the egg whites until soft peaks form.

Gradually add caster sugar, 1 tablespoon at a time, scraping down the sides and beating well after each addition until stiff peaks form, the mixture is glossy, and the sugar has dissolved.

Add corn flour, Pukara Estate White Wine Liqueur Vinegar, and vanilla extract, then whisk until combined.

Use a spatula to transfer the meringue mixture onto the parchment paper in a circle, around 20 - 25 cm in diameter.

Bake for 90 minutes.

Turn the oven off, open the oven door slightly, and leave the pavlova inside until completely cool.

Gently transfer to a serving plate.

In a bowl, beat the cream with two tablespoons of icing sugar until thickened.

Spoon the whipped cream over the pavlova.

Drizzle with passionfruit pulp, decorate with berries of choice, and drizzle with Pukara Estate Caramelised Balsamic Vinegar before serving.