Mary Berry’s Pineapple and Ginger Pavlova Recipe
Preheat the oven to 150C, 130C fan, gas 2. Line a baking sheet with baking parchment and mark a 20cm circle on it.
Whisk the egg whites until they stand in stiff peaks by placing the egg whites in a large bowl and, using an electric mixer on full speed, begin whisking, moving the beaters around the bowl. Continue whisking the egg whites on full speed, still moving the beaters around the bowl, until the whites stand in stiff peaks. Use immediately.
Add the sugar, 1 teaspoon at a time, continuing to whisk on full speed until the whites are glossy. Blend the vinegar and cornflour together and whisk into the whites with the last spoonful of sugar.
Spoon the meringue onto the circle on the paper, and spread it so that the edge is slightly higher than the centre. Place the meringue in the oven and bake for 1 hour.
Remove the baking parchment, turn off the oven and return the meringue to the oven on its baking sheet. It will cool as the oven cools.
Transfer the meringue to a platter. Whip the cream until thick, put it in the centre of the meringue, and top with the pineapple and ginger.
Video: Mary Berry's Mini Apple & Almond Cakes
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