Ingredients (makes 1 Pavlova)

• 6 Egg whites
• 1 1/2 cups Caster sugar
• 1 tablespoon Cornflour
• 1/2 teaspoon White vinegar
• 300 mls Thickened cream
• 1 tablespoon Icing sugar mixture
• 1 teaspoon Vanilla essence
• 125 grams Strawberries, halved
• 125 grams Blueberries

Method

1. Preheat oven to very slow (120°C/100°C fan-forced). Mark a 20cm circle on baking paper, cover oven tray with baking paper.
2. Beat egg whites with an electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved after each addition (should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
3. Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue; level top.
4. Bake in very slow oven about 1½ hours or until dry. Turn oven off, leave pavlova to cool in oven with door ajar.
5. An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture, decorate with fruit.

Notes

Undecorated pavlova can be made several days ahead & stored in an airtight container. Not suitable to freez or microwave. You can add whatever topping you desire from bananas to passion fruit, kiwi fruit & peppermint crisp.