Ingredients
Method
Preheat the oven to 160C / 140C Fan / gas 3 and prepare a baking tray
Line a baking tray with baking paper and mark a 23cm (approx) circle on it.
Whip the egg whites
- Separate the egg whites from the yolks.
- Pour the egg whites into your mixing bowl or freestanding mixer. Whisk them until they are stiff and cloud like. It’ll take a few minutes.
Add the sugar
- Measure the sugar out into a small bowl. Keep the mixer running and add the sugar to the eggs one teaspoonful at time until it is all added.
Add the cornflour and vinegar.
- Measure the cornflour and white wine vinegar out into a small dish and give them a good mix. Pour it slowly into the meringue mixture.
Bake the Pavlova
- Pour the meringue out on to your baking tray and spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later).
- Bake for about an hour until it starts to turns a pale beige colour. Turn the oven off and let the Pavlova to become cold in the oven, (we left it for another hour). If you keep the oven door closed you’ll get a more marshmallowy meringue.
Add the cream and fruit
- Whip the cream until it’s stiff. Keep an eye on it and stop just before you think you need to as it’s really easy to over whisk it.
- Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate.
- Top with your whipped cream and fruit.
- Chill for an hour before serving. Enjoy!