Autumn Pavlova - cooking recipe

Ingredients

2 tsp white wine vinegar
2 tsp vanilla extract
2 tsp cornstarch
5 None egg whites
2 1/2 cups heavy cream, whipped
1 1/4 cups plus 2 tbsp sugar
None None Grapes, to garnish

Preparation

Preheat the oven to 275\u00b0F. Line a baking sheet with parchment paper and trace an 8-inch circle on the paper. Turn paper over.
Stir the vinegar, vanilla and cornstarch in a small bowl to make a paste. Set aside.
Beat 4 of the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in the 1 1/4 cups sugar, adding a little cornflour paste with each addition, until the mixture is thick and glossy. Spread the meringue on the paper circle on the baking sheet.
Bake for 1 hour. Turn the oven off and leave the meringue to cool in the oven, preferably overnight.
Beat the remaining egg white with a whisk. Brush the grapes with the beaten egg white then dip into the remaining 2 tbsp sugar. Set aside on a plate to harden.
Place the pavlova on a platter. Spread the whipped cream on the top. Garnish with frosted grapes.