Pavlova


Preheat oven to 140°C

Ingredients

  • 6 egg whites – room temperature (use yolks for custard the next day)
  • pinch of salt
  • almost full mug of castor sugar
  • 2 tsp vanilla
  • 1 tbsp malt vinegar
  • 2 tbsp cornflour
  • whipped cream
  • fresh tropical fruit or fresh/frozen raspberries cooked with a little sugar and cooled

Directions

  1. Beat egg whites with pinch of salt until stiff.
  2. Add sugar slowly, spoon by spoon, beating well between spoonfuls and with lots of love – it should look velvety and shiny and stiff. This cannot be rushed!
  3. Add vanilla, malt vinegar and cornflour – beat in thoroughly.
  4. Shape onto a circle of baking paper on tray.
  5. Bake at 140°C for about an hour – turn off and leave – after about 2 hours open the door a little.
  6. When completely cool remove paper from the bottom and place on serving dish/bowl
  7. Fill with whipped cream and fruit of choice.