Pavlova with Limoncello Cream and Late Harvest Semillon

Pavlova with Late Harvest Semillon

Ingredients

200g free-range egg whites
1 pinch salt
400g caster sugar, plus 80g extra
1 tbsp white wine vinegar
2 tsp cornflour
1 tsp vanilla extract
300ml double cream
1 vanilla bean, seeds scraped
80ml limoncello
Best seasonal fruit available, such as berries, kiwifruit, cherries, passionfruit

Method

Preheat oven to 110°. Line a tray with baking paper and draw a dinner plate-sized circle on paper.

Using an electric mixer, whisk egg whites and salt to firm peaks, then slowly add sugar. Keep whisking for a few minutes until all sugar has been absorbed and meringue doesn’t feel gritty when rubbed between fingers.

Add vinegar, cornflour and vanilla extract, and whisk until just combined. Gently pour pavlova mixture on baking paper inside circle, shaping it with a spatula. Bake in oven for 2 hours.

Turn off oven and leave pavlova in oven to cool with the oven door closed. Whisk cream and extra 80g sugar until thick, then slowly add vanilla seeds and limoncello. Spread limoncello cream over top of cooled pavlova and top with fresh fruit.