- 2 large egg whites, at room temperature
- 1½ cup caster sugar
- ½ tsp vanilla essence
- 1 tsp white vinegar
- 1 tsp cornflour
- 4 tbsp boiling water
- 250ml pouring cream
- 100ml pomegranate syrup
- 1 punnet fresh raspberries, hulled
1 Preheat the oven to 180ºC with the rack in the centre of the oven. Draw a 23cm circle on a large piece of baking paper. Cut this out and put it on a tray.
2 Clean and dry the beater and bowl of your mixer. Put the egg whites, sugar, vanilla, vinegar, cornflour, and finally the water into the bowl. Beat the mixture on high speed for 10-12 minutes until shiny and stiff. Spoon into your circle and spread it out evenly with a plastic spatula.
3 Bake for 10 minutes, then lower the heat to 150ºC and bake for 45 minutes. Turn the oven off and allow the pav to cool in the oven for at least 1 hour – preferably longer.
4 Whip the cream to form soft peaks and stir in the pomegranate syrup. Spoon the cream mix onto the top of the pavlova and decorate with the fresh raspberries.