Classic Pavlova with Fresh Cream and Fruit

Ingredients

• 6 large egg whites
• 350 g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 500 ml fresh cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 500 g mixed fresh berries and seasonal fruit

Method

1. Preheat the oven to 160°C and line a baking tray with baking paper.
2. Whisk the egg whites in a clean bowl until soft peaks form.
3. Gradually add the caster sugar while whisking until the meringue is thick, stiff and glossy.
4. Gently fold in the vinegar and cornflour.
5. Spoon the meringue into a large circle with a shallow hollow in the centre.
6. Reduce the oven temperature to 140°C and bake for 1 hour to 1 hour 15 minutes.
7. Turn off the oven and allow the pavlova to cool completely inside.
8. Whip the cream with the icing sugar and vanilla until soft peaks form.
9. Spoon the cream onto the cooled meringue and top generously with fresh fruit.
10. Serve soon after assembling.