Mini PavlovasMake mini pavlovas for your guests. The base is a classic Kiwi pavlova recipe, crunchy on the outside and marshmallowy on the inside. Did you know that its the DYC vinegar that makes the pavlova crunchy on the outside and marshmallow like on the inside? This recipe can also be made into one large pavlova – see our Berry Pavlova recipe. *Cook’s tips: Make sure that the eggs are at room temperature before starting this recipe. Eggs that are a few days old make the best pavlovas. Also check that the bowl is super clean and if you get any egg yolk in the egg whites you will need to discard this. Unlike cakes this mixture doesn’t rise when cooking – so make the pavlova to the right size.
4 Otaika Valley free range egg whites, at room temperature
1 ¼ cups sugar
1 tsp DYC white vinegar
1 tsp vanilla bean paste
1 tbsp cornflour
1 cup cream, whipped
Berries: strawberries, blueberries