BumNut Pavlova

  1. 6 bum nut whites
  2. 1 tblsp cornflour
  3. 1 tsp cream of tartar
  4. 1 1/3 cup caster sugar
  5. 1 tsp vanilla bean paste
  6. 1 tsp white vinegar
  7. 200ml pure cream
  8. Passionfruit
  9. Fruits of your choice
  1. Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
  2. Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
  3. Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
  4. Slide pavlova onto a serving plate. Spread with cream and top with passionfruit and other fruits of your choice

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