Ingredients

 

6 large egg whites

1 ½ cups caster sugar - I have tried several times with coconut sugar and I am still yet to perfect it :(

1 tsp. white vinegar

1 tsp. vanilla extract

2 tbsp. corn flour

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Garnish Ingredients/Ideas

 

4 fresh figs, quartered

½ pomegranate arils

1 cup thickened cream, whipped or for a dairy free option whipped coconut cream 

1 cup caramel sauce 

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Directions

 

1. Preheat the oven to 130°C or 266°F and place baking rack at the bottom of the oven.

2. Line a large flat baking tray with baking paper and draw a circle in the middle; this will be your guide for the Pavlova shape.

3. As you will be mixing the egg whites for quite sometime, use an electric mixer on a stand for this section.

4. Beat egg whites, sugar, vinegar and vanilla on a medium to high speed for around 15 – 18 minutes until firm peaks start to form.

5. Sift in the corn flour and fold the mixture using a spatula.

6. Using a spoon, add portions of the mixture to the baking tray, inside the circle, until the entire mixture is on the baking tray.

7. Reduce the oven temperature down to around 85°C or 185°F. Place the mixture in the oven for 1 hour until crisp looking.

8. Leaving the oven door open, let the Pavlova sit in the oven to cool for a further 30 minutes to 1 hour to allow Pavlova to set. Taking it out too early can cause the Pavlova to collapse.

9. Allow the Pavlova to set overnight in an airtight container at room temperature.

10. Right before serving, add garnish ingredients to the Pavlova and enjoy!