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Preheat oven to 180°C.
Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form.
In a separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, for approximately 4 minutes. Now fold through the chopped Craisins®.
Line a baking tray with baking paper. Spoon or pipe mixture in the shape of a circle, keeping the mix less than 2.5cm from the edge.
Place in preheated oven, reduce temperature to 110°C and bake for 1 hour. Turn oven off and leave pavlova to cool inside.
Meanwhile, to make the coulis, pour the Craisins® and Cranberry Classic™ fruit drink in a hot saucepan and reduce by half. Now add the sugar and continue to reduce until it becomes a syrupy consistency. Strain and cool.
To serve, decorate cooled pavlova with whipped cream, Craisins® and fresh fruit, drizzle the coulis over the top.
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