caster sugar for sprinkling
4 lrgs egg whites
1 pch salt
t tsp caster sugar
225 grams caster sugar
teaspoon cream of tartar
1 level tbsp cornflour
teaspoon natural vanilla extract
1 teaspoon white wine vinegar (optional)
1 small fresh pineapple
300 mls whipping cream
2 teaspoons freshly chopped mint
50 grams bitter chocolate
fresh mint leaves to decorate
Sprinkle the circle lightly with caster sugar this makes it easier to remove the cooked pavlova.
The age old trick to see when the egg whites are ready is to tip the bowl upside down over your head.
They should stay in the bowl...
Whisk in the vanilla and vinegar then the remaining sugar.
Scrape the meringue from the bowl and spread it lightly over the prepared baking sheet using the circle to achieve a round pavlova.
Pull the meringue up into a decorative edge and make the centre slightly thinner than the edges.
Cool on the paper on a wire rack.
Whizz the flesh for just a few seconds to give a fresh pineapple crush.
Drain away the juicer and enjoy drinking them a perfect excuse for a pine colada!
Decorate with fresh mint leaves just before serving.