ready in 1 hr 10 min.
- For the pavlovas
- ⅔ cup
- ½ teaspoon
- 2 teaspoons
Heat the oven to its lowest temperature and line a baking tray with grease-proof paper.
Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and then the vinegar and the cornflour stirring all the time.
Place four piles of the mixture on the prepared baking tray and create an indent in the middle of each one. Bake for around 40 min and then leave in the oven to cool fully.
Whip the cream with the whipping cream stabiliser and mix the banana with the lemon juice.
Divide the cream between the pavlovas, top with the fruit and serve drizzled with honey.