Summer fruit pavlova with spiced whisky and honey cream

1 hr 30 min cooking timeServes 8 – 10

Nutrition Tip Reduce saturated fat by substituting the cream with half a cup low fat plain yoghurt and half a cup plain low fat smooth cottage cheese.

Ingredients            

6 Egg Whites 400 g or Castor Suger 10 ml Vanilla Essence 10 ml White Vinegar 20 ml Corn Flour sifted Cream 250 ml Cream 15 nl Whisky or Brandy (optional) 5 ml Robertsons Nutmeg 3 ml Robertsons Mixed Spice 5 ml Vanilla Essence 30 ml Honey to sweeten

Instructions 1. Beat the egg whites until stiff but not dry. Add the sugar in batches while beating until all the sugar has been incorporated. Add the vinegar and corn flour and beat to form glossy peaks.

2. Use a spatula and spoon the egg white onto a well-greased and floured sheet of paper on a baking sheet. The shape should resemble one large nest.

3. Cook at 150째C for about an hour or until crisp, and then leave the oven door open and allow to dry for another 20 minutes.

4. Whip cream and add the Robertsons Nutmeg and Mixed Spice, vanilla and honey.

5. Fill the pavlova with fresh fruit and dollops of cream.