Ingredients

The following ingredients have 6 Servings
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1 tbs cornflour
  • 300 ml thickened cream
  • 1 punnet fresh strawberries halved hulled *to serve
  • 1 punnet fresh blueberries *to serve
  • 1 handful edible flowers *to decorate

Instruction

  • Preheat oven to 200°C. Line a large baking tray with baking paper. Draw a 20cm-diameter circle on baking paper and place it, circle-side down, on tray.
  • Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition. Whisk until sugar has dissolved and meringue is thick and glossy. Add vinegar and vanilla, and whisk until combined. Sift cornflour over meringue. Using a large metal spoon or spatula, gently fold cornflour into meringue.
  • Spoon meringue into circle on prepared tray and smooth into a disc. (Keep edges of disc high and don’t smooth out too far.)
  • Reduce oven temperature to 125°C. Bake pavlova for 1½ hours. Turn off oven. Leave pavlova in oven to cool completely. (Do not open oven door until pavlova is completely cooled — it’s best to leave it overnight.)
  • Using a balloon whisk, whisk cream in a large bowl until soft peaks form. Top pavlova with whipped cream, strawberries and blueberries. Decorate with edible flowers.