3 egg whites; whisked until stiff
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/4 teaspoon vanilla extract
175 g caster sugar
300 ml whipping cream; whipped
fresh fruit; to decorate
Yield: 4 servings
Preheat oven to 140 C / 275 F / Gas 1. Mix the cornflour, vinegar and vanilla. Whisk into the egg whites with half the sugar. Fold in the remaining sugar.
Pile the meringue onto a baking sheet lined with baking parchment and spread into a round. Hollow out the centre slightly and bake for 1-1/4 hours. Switch off the oven and leave the pavlova inside for a further hour. Cool, remove from paper and place on a serving plate. Pile cream into the centre and decorate with fresh fruit.