- 6 large egg whites
- pinch of salt
- 300g caster sugar
- 1 1/2 teaspoons cornflour
- 1 1/2 teaspoons white vinegar
- 300ml pouring cream
Preheat oven to 120ºC. Trace around a 24cm dinner plate or cake tin onto baking paper and place the baking paper onto a baking tray.
Combine eggwhites and salt in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add sugar, 2 tablespoons at a time, beating constantly, but gently, until the mixture is glossy and can be held upside down without the mixture falling out. If you overbeat the foam will dry out.
Whisk in cornflour and vinegar. Shape mixture on baking tray, keeping within the circle. Smooth the mixture into a cake shape and remember to flatten the top.
Place in oven on the bottom shelf and immediately turn the heat down to 110 degrees C and bake for 1 hour. Turn off the oven and allow the pavlova to cool inside the oven until the oven is cold. This can take a few hours.
Remove the pavlova and carefully remove the baking paper from its base. Whip the cream, cover the pavlova with cream and add seasonal fruit such as strawberries, kiwi fruit, berries and drizzle with passionfruit.