Tropical Pavlova with Raspberry Flavour Pearls

Preheat your oven to 120ºC.

To begin with you will need to decide which serving plate you would like to present the Pavlova on. My plate was very flat and a little larger than a dinner plate. It also was able to fit in my fridge! (Not necessary if you plan to assemble just before serving)

We need to draw 5 circles onto the baking paper in varying sizes in which to pipe or spoon the meringue. The base layer will need to be about 2 cm smaller than your plate as the meringue will expand a little as it cooks. (also make sure your circles have space between them so they don’t all expand and stick together on the tray) You will need to draw 4 more circles becoming smaller each time by around 2 cm. My top layer circle was around the size of a 50 cent piece.

Whisk the egg whites until they’re holding firm peaks but are not stiff. Gradually add in the sugar, whilst still beating, until you’ve got a bowl full of thick glossy meringue. Sprinkle the corn flour, a few drops of vanilla and the vinegar on top and fold in to combine.

Spoon the meringue onto the circles, and spread and smooth to fill. (a piping bag does the trick too) You want to make the meringue slightly higher at the rims, and run a knife or spatula around the out side to smooth the edges. 

Pop the trays into the oven and bake for 10 minutes. Check that they are not getting any colour, turn the oven down if they are. Continue to bake until they have visibly risen and are firm to the touch. I like to check if they are cooked by gently peeling one off the paper. If it won’t peel off it’s not ready yet! Once cooked just transfer them, on their baking paper, to wire racks to cool.

The lovely thing about Pavlova is that they can be made days in advance and kept in an airtight container until they are needed.

.