4 egg whites 1 cup caster sugar 1 tsp lemon juice 2 tsp cornflour Fruit to garnish
1. In small electric mixer bowl, beat egg whites until soft peaks form. 2. Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy for at least 10 minutes. 3. Cover a baking tray with baking paper. 4. Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed. 5. Bake in at 130C for one-and-a-half hours or until crisp on the outside. 6. Turn oven off and leave pavlova to cool in oven with door ajar. 7. Decorate with whipped cream and fruit.