Name: Autumn pavlova
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Ingredients: 2 teaspoon white wine vinegar; 1 cup (250g) caster sugar, plus 2 tbsp extra for decoration; 2 teaspoon vanilla essence; 2 teaspoon cornflour; 4 large egg whites, plus 1 extra for decoration; 600 millilitre cream, whipped; grapes, to decorate

Ingredients

2 teaspoon white wine vinegar

1 cup (250g) caster sugar, plus 2 tbsp extra for decoration

2 teaspoon vanilla essence

2 teaspoon cornflour

4 large egg whites, plus 1 extra for decoration

600 millilitre cream, whipped

grapes, to decorate

Method

1.Preheat oven to 140°C (120°C fan-forced). Line a baking sheet with baking paper and trace a 20cm circle on paper

2.Combine vinegar, vanilla and cornflour in a small bowl and stir until it makes a paste. Set aside.

3.Whisk 4 of the egg whites until stiff peaks form. Gradually whisk in sugar, adding a little cornflour paste with each addition, until mixture is thick and glossy.

4.Spread meringue over paper circle and bake for 1 hour. Turn oven off and leave meringue to cool in oven, preferably overnight.

5.Lightly beat extra egg white. Brush grapes with beaten egg white then dip them into the extra caster sugar. Set aside on a plate to harden.

6.Place pavlova on a platter. Spoon whipped cream over and decorate with frosted grapes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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