Aunty Iri’s pavlova
8 large egg whites
2 cups caster sugar
1 dsp malt vinegar
1 dsp vanilla
Tools: Stand mixer and whisk tool
Place all ingredients into your mixer bowl and beat it for 12–15 minutes until stiff. You will think it can’t possibly work but it does and place the mix onto a greased tray that you have previously splashed with a little cold water.
Bake 150°C for 1/2 hour and then 100°C for 1 hour. Let it cool in oven and remove. Do not open the oven door during the cooking.
Decorate with softly whipped cream and seasonal tropical fruit such as pineapple, papaya and passionfruit
Aunty Iri uses a dessert spoon as her spoon of measure.