Cranberry Pavlova with Craisins^®

Preheat oven to 180°C.

Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form. In a separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, for approximately 4 minutes. Now fold through the chopped Craisins®.

Line a baking tray with baking paper. Spoon or pipe mixture in the shape of a circle, keeping the mix less than 2.5cm from the edge.

Place in preheated oven, reduce temperature to 110°C and bake for 1 hour. Turn oven off and leave pavlova to cool inside.

Meanwhile, to make the coulis, pour the Craisins® and Cranberry Classic„¢ fruit drink in a hot saucepan and reduce by half. Now add the sugar and continue to reduce until it becomes a syrupy consistency. Strain and cool.

To serve, decorate cooled pavlova with whipped cream, Craisins® and fresh fruit, drizzle the coulis over the top.