Berry Pavlova

Method

Preheat your oven to 120c

Trace a 30cm circle or disc onto a piece of baking paper, cut using pair of scissors and use to line an oven tray.

Separate the egg whites and using an electric mixer, whisk in a bowl, Gradually add sugar, and continue whisking until thick and the sugar has

dissolved. Add the Sicilian white wine vinegar and cornflour and fold with a large metal.

spoon. Spoon the mixture onto your prepared baking tray; use a spatula to shape

into your disc.

Bake for 1 and 1/2 hours or until dry to the touch and then let cool completely.

Using an electric whisk, whisk the cream in a bowl until soft peaks form.

Transfer your pavlova to a serving plate, top with cream, berries and a dusting of icing sugar.

Serve with a generous drizzle of lemon olive oil and Classic Balsamic.

Enjoy!