The Pav Base
· 8 GreenEggs, egg whites
· 375g caster sugar
· 2 teaspoons vanilla essence
· 2 teaspoons brown vinegar
· Large pinch of salt
· 2 teaspoons cornflour
Cooking: 1 hr and 10 mins
Line a large baking tray with baking paper. (Approx. 23cm diameter for a round pav)
Beat the egg whites in a large, clean, dry, bowl with electric beater until soft peaks form. Slowly add the sugar, whilst beating continuously, until the egg whites are firm and gloss, and all sugar has dissolved. Add the vanilla essence, the vinegar and salt, beat these in.
Fold in sifted cornflour.
Using a flat backed spatula, spread the mixture into a circle. Neaten sides and make the sides slightly higher than the centre.
Bake for 10mins in the centre of the oven.
Reduce oven temperature for 120OC
Bake for another hour.
Remove from the oven and allow to cool completely!
Whip cream until firm, chill in the fridge.
Once cream and pav are cool, layer up with cream, strawberries, blueberries and whatever other fruit tickles your fancy!
ENJOY with friends and family!