<http://schema.org/recipeInstructions>
"Method for meringue rounds:\r\n\r\nGrease two 9\u201D baking tins (round), line with greaseproof paper and then grease the paper.\r\n\r\nWhisk egg whites till stiff.\r\n\r\nGradually add in \u00BD sugar and continue whisking until it forms peaks \u2013 now add the vanilla, cornflour and raspberry vinegar towards the end of beating.\r\n\r\nSpread into 2 baking tins and bake for about 2 \u00BD hours at 75\u00B0C. Turn off oven and leave for a further 1 hour to dry out meringue.\r\n\r\nRemove from the oven and leave to cool before very carefully lifting from baking tin and peeling off the paper.\r\n\r\nMethod for meringue sandwich mixture:\r\n\r\nBeat egg yolks.\r\n\r\nDissolve sugar in water and boil to 120\u00B0C and pour onto egg yolks and whisk until thick.\r\n\r\nCream butter and beat into eggs.\r\n\r\nLoosen the chestnut puree  and.add to the egg mixture. On one side of the meringue spread the butter and egg mix then sandwich 2 halves of cake together. Put into the fridge for 2 hours until the butter has firmed up.\r\n\r\nMethod for topping and round the sides to form the cake:\r\n\r\nWhip double cream until quite thick and add icing sugar.\r\n\r\nSoften the chestnut pure with the vanilla essence fold 1/3rd of the cream into the chestnut and mix, then fold in the rest of the cream.\r\n\r\nSpread on top and round the sides and decorate with ground and chopped walnuts or almonds.\r\n\r\nThen dust with icing sugar. Put into the fridge until ready to eat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/chestnut-pavlova-cake.html>