PAVLOVA
2 egg whites
Pinch of salt
115g castor sugar
6ml cornflour
4ml white wine vinegar
1ml vanilla.
Oven: 90C/Gas 1/4
Serves: 6 individual pavlovas
Source: Maison Hector
Whisk egg whites with salt till stiff, slowly add sugar whisking continuously, mix vinegar, vanilla and cornflour, add to whites, whisk till stiff.
Spoon onto sheets lined with silicone paper.
Bake slowly 2-3 hrs leave in oven till cold.
Fill with whipped cream and fruit 2pts cream will do 12.