Pavlova

Method

Serves 6-8 people

1. Whisk four egg whites with a hand mixer until they form stiff peaks and then whisk in 250g caster sugar, one spoon at a time until the meringue looks glossy.
2. Whisk in one teaspoon of white wine vinegar, one teaspoon of cornflour and one teaspoon of vanilla extract.
3. Spread the meringue on baking parchment within a circle (drawn out using a dinner plate) and create a crater making the sides higher than the middle.
4. Bake for one hour at 150°C (130°C for a fan oven) and then turn off the oven allowing the pavlova to completely cool inside the oven.
5. For the topping whisk the cream until stiff and add any fruit topping you desire.