Baby pavs with kiwifruit and vanilla syrup

Babiche Martens

Ingredients

½ cup	Caster sugar
2	Eggs, whites
1 tsp	Vinegar
½ tsp	Vanilla extract
½ Tbsp	Cornflour

Vanilla syrup

½ cup	Caster sugar
1 cup	Water
1	Vanilla bean (Main)
4 to serve	Kiwifruit, sliced
300 ml	Cream, whipped, to serve

Directions

1. Preheat oven to 180C. Put the egg whites into a bowl and begin beating with electric beater until peaks form.
2. Beat in the sugar a little at a time until thick, stiff and glossy. Mix together the vinegar, vanilla and cornflour. Fold through the meringue.
3. Cover a baking tray with baking paper and spoon the mixture into circles approximately 5cm high. Flatten the tops.
4. Place in oven then turn the temperature to 100C. Bake for 1 hour. Turn the oven off, leave the pavlovas in the oven with the door ajar until cold.
5. To make the vanilla syrup; put the water and sugar into a saucepan. Scrape the seeds from the split vanilla bean into the saucepan then simmer until the sugar has dissolved. Let cool before using.
6. Top the pavlovas with a little whipped cream and slices of kiwifruit. Drizzle with syrup.