Australia Day Mint Pavlova
- 4 egg whites
- 3/4 cup caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vinegar
- 1/4 teaspoon vanilla essence
- a small pinch of salt
- 1 packet of Ballantyne Mint Chocolate Coated Sticks
- Fresh mint leaves
Pre-heat the oven to 250 degrees F or 130 degrees Celsius.
Beat the egg white, when soft peaks form add sugar very gradually. Continue to beat until very stiff, then whilst beating, add salt, vinegar, and vanilla a few drops at a time. Add the cornflour and keep beating until the mixture is really glossy and will stand when cut with a knife.
Cover an oven tray with a sheet of cooking paper. Tip the mixture into the centre of the tray and spread it into a circle about 8-9 inches or 9cms across. Leave the centre slightly indented. Place the tray in the middle of the oven and cook for one hour, then turn oven off and leave the pavlova in the oven until oven is cold.
Top with whipped cream and then decorate with Ballantyne Mint Chocolate Sticks and fresh mint leaves.
An electric food-mixer is helpful when beating the mixture.
The pavlova will have a slightly crisp outside and a soft, marshmallow-like inside.