3 egg whites
1 1/4 cup sugar
3 teaspoons cornflour
3 tablespoons cold water
1 teaspoon vinegar
1/2 teaspoon vanilla
Make sure that the egg whites are separated very carefully from the yolks. Beat the egg whites until they are stiff (peaks should form which don’t collapse). Gradually add water and then sugar while still beating. Mixture should be stiff and glossy. While continuing to beat, add the cornflour and then vinegar. Finally add vanilla.
Pile onto wet greaseproof paper on a baking tray. Shape into a round cake shape – about 20cm diameter.
Oven should be pre-heated to 180 Celcius or 350 Fahrenheit. Put the pavlova into the centre of the oven. After 5 minutes turn the oven off. Do not open the oven door. Leave the pavlova in the oven as it is cooling, for an hour.
Serve covered in whipped cream and slices of fruit. Traditional fruit are kiwifruit and strawberries. Don’t worry if the meringue type outside of the pavlova cracks (it always does for me) as this will be covered in cream when you serve the pavlova anyway. SHARE With Your Friends: