How to make Pavlova

G'day mate! This stunning gluten free classic from downunder is the perfect showstopper! Easy to make, pretty to look at and super delicious! Gluten free by nature, you can make it dairy free by using whipped coconut cream instead of dairy cream Top with any fruit that s in season.

Cocoa swirl Pavlova with cherries (gluten free)

Serves 4-6

4 large egg whites at room temperature
1 small pinch of salt
1/4 teaspoon cream of tartar
1-1/4 cup of caster sugar
1 tablespoon of vinegar
1 table spoon of corn starch
2 tablespoons of Ducth cocoa powder
200 ml of whipped cream
cherries to top

Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper. Whisk the egg white with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon.
Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cook in the oven, with the door left ajar.
When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top of the cream and crown with cherries.

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Please watch: "How to hand roll pasta with no machinery! (vegan and nut free)"
youtube.com/watch?v=Wu8Sienhh3U
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