Pavlova

Ingredients

• 6 egg whites, room temperature
• 1½ cups caster sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 600 ml thickened cream
• 2 cups mixed berries, or sliced kiwi, passionfruit

Steps

1. 1Heat the oven to 120°C / 250°F. Draw a 22 cm circle on baking paper and flip it ink-side down on a tray.
2. 2Whip the egg whites to soft peaks. Add the sugar a spoonful at a time, beating until the meringue is glossy and the sugar has dissolved (rub a pinch between your fingers — it should feel smooth, not gritty).
3. 3Sift over the cornflour, drizzle in the vinegar and vanilla, and fold gently to keep the volume.
4. 4Pile the meringue inside the circle, building straight sides and a slight hollow on top.
5. 5Bake for 1 hour 30 minutes, then turn the oven off and leave the pavlova inside until completely cool — at least 2 hours, ideally overnight.
6. 6Just before serving, whip the cream to soft peaks and pile it on top. Crown with fruit and serve immediately.