Directions

• First up, preheat your oven to 150˚ Celsius and line your tray with baking paper.
• Pop your egg whites into the mixing bowl and attach the whisk to the stand mixer (or use a hand mixer). Start by whipping them on Speed 2 then move through to Speed 4 after a couple of minutes.
• When the egg whites turn into bubbly soft peaks, up the speed to 6 and add the caster sugar and cornflour, then increase to Speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
• Now bring the speed down to 4 and pour in the vinegar and vanilla essence. You might need to scrape down the meringue from the sides of the bowl every now and again with a spatula to make sure it mixes through. Let it mix for 1 minute then switch off your mixer.
• Scoop out the glossy meringue mixture onto a lined baking tray and form a flat circle shape. Smooth it out or get creative with decorative patterns, twists or twirls. Pop in the oven and bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven with the door slightly open.
• While the pavlova is cooling, pour your cream into your cleaned mixing bowl and pop in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer (or grab your hand mixer) and whip the cream on Speed 6 – 8. Add in the sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
• Top your cooled pavlova with whipped cream and sliced fruit, and sprinkle with icing sugar.