Bake this easy pavlova and you’ll be the dessert hero!
6 egg whites (at room temperature) 2 cups Chelsea Caster Sugar 1 tsp vanilla essence 1 tsp white vinegar 2 tsp cornflour 300ml cream, whipped Fruit, for decoration
Preheat oven to 110˚C bake (not fan-forced). Line a baking tray with baking paper. In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form. Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornflour. Spoon mixture onto prepared tray in a dinner plate sized mound. Bake for approximately 1 ½ hours, until dry and crisp and it lifts easily off the baking paper. Cool on a wire rack. When completely cool, place on a serving plate, swirl the top with whipped cream and decorate with sliced or chopped fruit of your choice.
• Older eggs work better as the white breaks down easier. • Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability of the egg whites to form peaks). • Caster sugar is needed as the fine crystal size traps and holds air – more air is trapped because there are more crystals.