9 egg whites
500g caster sugar
1 ½ tsp vanilla essence
1 ½ tsp vinegar
1 ½ tablespoons cornflour
Cream & Fruit to decorate

1. Line a baking tray with baking paper
2. Whisk the egg whites till stiff and add ½ the sugar and whisk until
stiff again. Fold in remaining sugar
3. Add the essence, vinegar and cornflour – fold in gently
4. Spread meringue onto the baking paper, in a circle
5. Bake in the centre of the oven until firm, do not open oven door
while cooking, and when finished cooking – turn oven off and leave
in oven until cold.
6. Carefully remove the paper and lace the case on a flat serving
7. Arrange the cream and fruit on top, serve immediately

For ensured success when whipping egg whites, use a glass or stainless steel bowl, it is imperative that all utensils and bowls used are clean and free from any oil – it’s a good idea to wash in hot soapy water prior to use to be certain. When separating egg whites and yolks, do not allow any part of the yolk to get into the white. Always separate the egg into a small bowl or glass, and each time it’s done, pour the white out into the mixing bowl – this way any ones that don’t separate properly can be discarded without ruining the whole mixture. When whisking the egg whites, make sure you have stiff peaks before adding any sugar. Egg yolks can be used to make custard, or confectioner’s custard which is used in making profiteroles. That’s why I usually serve both profiteroles and pavlova at the same event. This is David’s favourite dessert, so make him one for his birthday!

By Dianne


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