- 8 (1 cup) egg whites
- pinch salt
- 460g (2 cups + 4 tbsp) castor sugar
- 7g (1 tbsp) cornflour
- 1 tsp malt vinegar
- ½ tsp pure vanilla essence or extract
- Vanilla Creme Fraîche
- Poached Raisins in Dessert Wine
Preheat oven to 100¼C. Lightly grease with baking spray or oil 1 or 2 low-sided trays and line with baking paper. Do not grease the baking paper.
Into a clean and dry bowl of an electric mixer, place egg whites, salt, sugar, cornflour, vinegar and vanilla. Whisk for 25-30 minutes or till stiff peaks form, mixture appears satiny and no sugar granules are visible.
Using a large metal spoon, dollop 10 mounds of mixture onto tray(s), allowing 2cm between Pavlovas. Bake for 1 + ¼ hours or till Pavlovas are still white but crisp on the outside.
Remove from oven and cool.
To serve, place a generous amount (5 tablespoons) of Vanilla Creme Fraîche on each Pavlova and spoon 2 tablespoons Poached Raisins in Dessert Wine with a spoonful of the syrup over the top.