Servings: 8-10

Ingredients

• 4 large egg whites at room temperature
• 250g caster sugar
• 2 teaspoons cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• Small pinch salt

To Fill

• 350 ml double cream, whipped with 1 dessertspoon of icing sugar
• Seasonal fruit, strawberries, raspberries or blueberries in summer, mango, passion fruit or poached pears in winter

Method

1. Preheat oven to 180C / 160C fan
2. Line a tray with baking paper and draw a 20-23cm circle on the paper.
3. Using a food mixer (make sure it is spotlessly clean and dry) or hand-held whisk, whisk the egg whites with a pinch of salt until just frothy.
4. Then whisk in the sugar one-third at a time and beat until the meringue is stiff and shiny. This can take at least 5 minutes.
5. Sift in the cornflour, add the vinegar and vanilla and fold all in gently.
6. Spoon onto the tray and spread into a circle. Keep the mix high, it will spread a lot.
7. Place in the oven and immediately reduce the temperature to 150C / 130C fan .
8. Cook for 1 ¼ hours.
9. Turn the oven off and leave it to cool in the oven. It should lift easily off the paper when cooked.
10. When cold, transfer to a plate and top with the cream and fruit.
11. Unfilled Pavlova will keep well for a few days in airtight container.

Notes

1 egg white is equivalent to 1 fluid oz.

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