Ingredients
4 egg whites
220 g of castor sugar
1 teaspoon of vinegar
1 teaspoon corn flour
1 teaspoon of vanilla essence
pinch of cream of tartar
* Beat eggs whites until stiff
* Then add 3/4 of sugar gradually
* Add vinegar and one teaspoon of vanilla essence to the last 1/4 of sugar
* Add teaspoon of cornflour and pinch of cream of tartar, mix together while beating.
Prepare a 20cm round pan, well greased. Then apply mixture to pan - building up the sides.
* Pre-heat oven at 190˚C
* Add Pavlova - cook for 3 minutes only.
* Reduce heat to 120˚C Leave for one hour.
* Leave inside oven and remove once oven has cooled.
Okay to leave in oven overnight.
To top:
* Fold 2-3 tablespoons of the wild hibiscus syrup through one cup mascarpone or crème fraiche. Don’t over mix or you will lose the swirl effect.
* Spoon mixture onto Pavlova, sprinkle with macadamia chips and drizzle with a little more of the syrup.
* Crown with wild hibiscus flowers and spoonfuls of fresh passion fruit pulp (according to tradition, these should be picked from the back verandah passion fruit vine).
www.wildhibiscus.com
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