• 4 egg whites
    • 1 tsp cornflour
    • Pinch salt
    • 1 tsp vanilla essence (not flavour)
    • 230 g caster sugar
    • ¼ tsp cream of tartar
    • 1 tsp Vinegar (white)
    • Delicate flowers and whipped cream to decorate
    • All your favourite fruits to decorate, we use passionfruit, rasberries, strawberries, blueberries

    1. Prep the mixture

    • Slowly beat egg whites until stiff then add salt. Make sure you can tip up side down and it doesn't fall out.
    • Gradually add sugar one tablespoon at a time so it has time to dissolve between spoonfuls, cornflour, cream of tartar, vinegar & vanilla, beating all the time until thick.

    2. Bake

    • Pour onto baking paper in shape.
    • Bake at 120C (110c gas) for an hour then turn oven off and take out after oven cools. Watch it doesn't brown.

    3. Prepare the whipped cream & toppings

    • Using an electric mixer, beat whipping cream, icing sugar and vanilla until soft peaks form.
    • Gather cut fruits, florals, and anything else you want to decorate your pav with.

    4. Decorate & serve!

    • Right before serving, decorate your pavlova with the cream mixture, fruits and florals. Be as creative as you like!
  • TIPS

    • Make sure when separating the egg yolks NO egg yolk falls into the mixture otherwise it won't beat.
    • Use castor sugar in the cake mixture as its finer than standard sugar. Don't use icing sugar.
    • Cream of tartar isn't essential, but if you have it, use it.
    • Use the purest vanilla you can.
    • If you want a bigger pav, the ratio is 57g of caster sugar to one egg white.
    • If you want the final texture to be marshmellow-y leave in the oven, and if you want the final texture to be more chewy, take it straight out.
    • The cornflour stabilises the meringue, so use just a teaspoon.