Baklava Pavlova

Directions

1. 1

   For the pavlova, whip the egg whites for 5 minutes on high until doubled in size, add the cornflour, vinegar and vanilla. Whisk together and gradually spoon in the sugar until well combined for the remaining 5-7 minutes. It should be silky and smooth once finished. Spoon onto a lined baking sheet. Bake at 110C (no fan) for 60 minutes. Leave in the oven to cool down completely.

2. 2

   For the baklava, mix together the nuts, sugar and cinnamon into a small bowl. Line 1 sheet of phyllo pastry onto a lined baking sheet and brush generously with melted butter. Sprinkle in 1/3 of the nut mixture and top with phyllo pastry, brush with butter and repeat the process three times. Brush the last layer of phyllo pastry with butter and cover with baking paper and another tray on top (otherwise it will burn if not covered) bake at 175C fan force for 15 minutes. Once out of the oven drizzle with honey and allow to cool down.

3. 3

   For the whipped cream, whisk together the cream and the sugar together until stiff peaks. Add the zest of one orange and drizzling of honey and fold through lightly. Do not over mix.

4. 4

   Top the pavlova with the orange honey cream, baklava pieces and optional pistachios. Enjoy!