PAVLOVA

7 egg whites
Pinch of salt
400g caster sugar
2 tsp cornflour
1 1/2 tsp white vinegar

400 ml thickened cream

200 ml creme fraiche

Fruit, to serve

INGREDIENTS

Method

Preheat the oven to 150C. Line a baking tray with baking paper.

In a very clean bowl, place the egg whites with the pinch of salt in a bowl of a stand mixer fitted with a whisk attachment. Whisk on a medium speed until soft peaks form. Slowly add the sugar, one teaspoon at a time. This will take around 10 minutes. Increase the speed to high and beat for a further 5 minutes. You should have a stiff and glossy meringue. Check that the sugar has dissolved but rubbing a small amount of the mixture in-between your fingers. If you can still feel granules of sugar, continue mixing until all the sugar has dissolved.

Add the corn flour and vinegar and continue to beat for a further 2-3 minutes or until glossy and well-combined.

Spoon the mixture onto the prepared baking tray and use a palette knife or spatula to form a circle around 20cm in diameter. Create a dome shape by smoothing the edges towards the centre and then create a slight dip in the centre, making the edges slightly higher than the centre.

Reduce the oven to 120C and bake the pavlova for approximately 1 hour and 15-30 minutes or until the exterior has formed a crust and is dry to the touch. Turn off the oven and leave the pavlova shell to cool in the oven completely.

Just before serving, whip the cream and creme fraiche to soft pillowy peaks. Spoon onto the pavlova shell and top with your chosen fruit.