Slow cooker Pavlova - Easiest pav ever!

Indulge in the joy of a pavlova, a beloved dessert in Australia. Making pavlova can be tricky, but this slow cooker pavlova recipe simplifies the process. Just mix egg whites, caster sugar, vinegar, and cornflour, then let your slow cooker work its magic for two hours. The result? The easiest pavlova you'll ever make. The slow cooker's gentle, even heat ensures a perfect pavlova with a crisp exterior and a fluffy marshmallow center.

Ingredients

4 egg whites
1 cup caster sugar
1 tsp cornflour
1 tsp white vinegar

Instructions

1. Triple line a six-liter slow cooker with baking paper and set it to high.

2. Using a mixer, whip the egg whites until they're stiff and glossy. Gradually add caster sugar with the mixer running until all the sugar is mixed in. Then, add cornflour and vinegar, mixing until just combined.

3. Pour the mixture into the lined slow cooker and smooth it out with a metal spoon. Cover the top with a clean tea towel, place the lid on top of the tea towel (to absorb condensation), and cook on the low setting for 2 hours. Turn off the slow cooker and allow the pavlova to cool completely.

4. Carefully lift the pavlova from the slow cooker using the baking paper. Top it with fresh cream and fruit for a delicious finish. Enjoy!

Note: The center may settle slightly, but truth be told, it creates a delightful pocket for the cream to nestle into.