Prawn Pavlova

METHOD

Step 1

Preheat oven to 120°C (fan-forced) or 130°C (conventional). Line a baking tray with baking paper.

Step 2

Beat egg whites in a clean, dry bowl until soft peaks form.

Step 3

Gradually add sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and stiff.

Step 4

Add vinegar, vanilla, and cornflour, and gently fold through.

Step 5

Shape the pavlova: Spoon the mixture onto the prepared tray in a circle (about 20 cm diameter), smoothing the top and sides.

Step 6

Bake for 1 hour. Turn off the oven and leave the pavlova inside to cool completely (this prevents cracks).

Step 7

Top with Tassal Aussie Tiger Prawns, avocado, mint leaves, lemon juice, salt and pepper, just before serving.

INGREDIENTS

Pavlova:

4 large egg whites (room temperature)

1 cup (220 g) caster sugar

1 tsp white vinegar

1 tsp vanilla extract

2 tsp cornflour

Toppings:

475g Fresh Tassal Aussie Tiger Prawns (peeled)

300 ml thickened cream (for topping)

1 Avocado

Mint leaves

Salt & pepper

1/4 Lemon (to squeeze over pav)