Clementine Pavlova

Directions:

1. Preheat the oven to 140ºC / 120ºC Fan / Gas 1.
2. Line a baking tray with greaseproof paper. Mark out a 23cm circle on the baking paper to help size your pavlova.
3. Attach the whisk attachment to the 3 in 1 Hand Blender and whisk the egg whites in a clean, dry bowl on a medium setting until frothy. Add the cream of tartar and the white wine vinegar. Continue to whisk on a higher setting until the egg whites start to form stiff peaks.
4. Gradually beat in the sugar, whisking it back to stiff peaks after each addition. When it is glossy and smooth spoon the meringue mixture onto the baking paper, making a shallow dip in the centre with the back of the spoon.
5. Bake in the oven for 70 minutes, until the meringue looks slightly gooey in the middle and crisp on the outside. Turn the oven off, leaving the door open slightly and allow the meringue to cool completely.
6. Whip the cream to soft peaks using the whisk attachment of the 3 in 1 Hand Blender on a high setting. Whisk in the icing sugar and vanilla essence being careful not to over whisk the cream. Spoon the cream onto the cooled meringue and decorate with the clementines.
7. Sift over a dusting of icing sugar before serving.