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Serves 8
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For the pavlova:
For the topping:
- Preheat the oven to 120°C/100˚C fan/gas mark ½ and line a baking tray with parchment paper.
- Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Add the vinegar and cornflour and fold until just combined.
- Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in the oven for 1½ hours or until the pavlova is dry to the touch. Turn off the oven and leave inside, with the door ajar, to cool completely; this will likely take about 4-5 hours, or overnight if possible. Transfer to a serving plate.
- Line two large baking trays with parchment paper. Add scoops of each ice cream flavour to the tray and freeze until firm.
- Place the pavlova on a serving plate. Dollop with whipped cream and top with the ice cream scoops. Drizzle with sauces and top with bananas, strawberries, peanuts and cherries. Serve immediately.
Note: maraschino cherries can be used as an alternative to glacé cherries, if you wish.
Nutrition Facts
Per Serving 711kcals, 31.9g (18.1g saturated), 101.6g carbs (86.9g sugars), 10.8g protein, 3.8g fibre, 0.13g sodium
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