This recipe requires 5 hours for cooling.
- To make the pavlova, preheat oven to 160C. Line a baking tray with baking paper.
- Place the egg whites and sugar into the bowl of an electric mixer fitted with a whisk. Whisk on medium high for 15 mins until thick and glossy and sugar has dissolved. Fold through vinegar, corn flour and 1 ½ tbsp cocoa powder.
- Using a spatula dollop mixture into a circle onto a baking tray and dust over the remaining cocoa powder. Swirl the cocoa through the meringue.
- Place pavlova into the oven and reduce the oven temp to 120C. Bake for 1 hour, then turn off oven and leave pavlova in the oven with the door propped open for at least 4 hours or overnight.
- While the pavlova is cooking combine the pears, maple syrup, honey, water, ginger, vanilla and spices together in a saucepan. Bring to a simmer, cover, and cook for 20 mins or until tender.
- Remove pears from liquid and continue to cook the liquid for a further 30- 40 mins until thick and syrupy. Place the pears back in the liquid and cool in the fridge for at least 3 hours or until cool.
- Whip cream to soft peaks
- To serve, place pavlova onto a serving plate, top with dollops of cream and arrange pears on top.
- Instead of pears try using other fresh in season fruit. Peaches or apricots would be lovely.
- Experiment with other spices or herbs in the syrup. Rosemary or thyme would be perfect additions.
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.