3 TIER PAVLOVA

• 8 egg whites
• 630 g castor sugar
• 20 ml white vinegar
• 30 ml Maizena
• 250 ml cream
• fruit of your choice
• granadilla pulp
• melted white chocolate
• Syrup:
• 1 tablespoons Maizena
• 1 cup water
• 1 cup liquidized strawberries or jam

Preheat the oven to 140ºC.
Beat the egg whites until stiff. Gradually add the sugar.
Keep beating until the egg whites are shiny.
Slowly add the vinegar and Maizena until well mixed.
Draw a 30 cm circle on baking paper and spray with Spray ‘n Cook.
Spoon the meringue onto the baking paper and slightly shape the meringue from the inside where the fruit will be added.
Make two more meringue discs with each a little smaller. Height of each meringue should be ± 2 – 2.5 cm.
Bake the meringue for 1 hour and 30 minutes. Switch the oven off, open the door a little and cool in the oven.
Stack the 3 meringues on top of each other and spread with melted white chocolate.
Whip the cream until stiff and fill the top layer of the meringue.
Cut your fruit in bite sizes and layer it in the cream.
Heat the ingredients for the syrup until cooked and let cool.
Drizzle the syrup and granadilla pulp over the pavlova just before serving.

Recipe and photo: Rina Smit