Europe & Middle East
Latin America & Caribbean
Pavlovas: 1. Preheat oven to 160°C and line a tray with baking paper. 2. In a large clean and dry bowl, beat egg whites, salt and sugar for 10min until glossy and thick. 3. Beat in the cornflour and vinegar for a few seconds. 4. Drop 6 large spoonfuls of the mixture onto the baking tray. 5. Place tray in the oven for 10min, reduce oven heat to 130c and let the pavlovas cook for an hour until crisp to the touch. 6. Turn the oven off and let the pavlovas cool inside. Remove after cooled. Cranberry Port Jam 1. Place all ingredients in a small saucepan on medium heat. 2. Whisk until well combined. When it starts to bubble, reduce heat to low and let simmer for approximately 5min, stirring occasionally. Assemble: Layer pavlova bases with freshly whipped cream and cranberry port jam, garnish with mint sprigs.
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