Dessert

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Ingredients  Italian Meringue Pavlova

• 6 Estelle’s Free Range egg whites room temperature
• 1½ cups caster sugar
• ½ cup water
• 1 tsp white vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract

Topping

• 300 ml Maleny Dairies thickened cream chilled
• 2 Damo’s Bowen mangoes peeled and sliced
• 1 cup fresh blueberries
• Pulp of 2–3 fresh passionfruit
• Fresh local mint leaves to garnish

Instructions Make the Italian meringue

• Preheat oven to 120°C (fan 100°C). Line a baking tray with baking paper and draw a 22–24cm circle as a guide.
• Place egg whites into a stand mixer  Read More