Walnut and Date Pavlova

Serves approx 15 people 

180 grams of egg whites (approx 5)
220 grams of caster sugar
2 teaspoons white vinegar
1 Tablespoon of cornflour (sifted)
1 teaspoon of vanilla extract
15 grams of walnuts, finely chopped
15 grams of dates, finely chopped
Oil spray

Preheat oven 150 C

Place the egg whites in an electric mixer and beat until soft peaks. Slowly add the caster sugar, beating well in between.  Once the egg whites are glossy and stiff  add the cornflour and vinegar. Gently fold the mixture with a spatula, add the walnuts, vanilla bean and dates until combined.

Prepare a baking tray with baking paper and spray with oil spray. Place the meringue on tray shaping into a circle (approx. 21 cm). Ensure you give the meringue some height when placing it on the tray. Place it in the oven and reduce the oven temperature to 120 C and bake for 1 hour. Turn oven off and keep door closed allow to cool. (I usually leave it overnight)

Serve with whipped cream, raspberries and dust with icing sugar.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein