Ingredients
Method
1.Preheat oven to 120°C. Line an oven tray with baking paper.
2.In the bowl of an electric mixer, beat the egg whites until soft peaks form. Add the sugar, 1 tbsp at a time, beating between each until dissolved and mixture is thick and glossy. Beat in the cornflour, vinegar and ginger.
3.Spoon 8 equal dollops of meringue onto the tray. Using the back of a spoon, make a shallow nest.
4.Reduce oven to 100°C. Bake for 1 hour, then cool the pavlova in a turned-off oven with the door ajar (see recipe tip).
5.Top each cooled nest with cream, fruit and crushed biscuit pieces.
Note
- Dust with chai spice mix, if liked. Use a wooden spoon to prop the oven door open while cooling.
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