Perfect Pavlova

Ingredients

For the meringue:

• 4 large egg whites
• 225g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract

For the topping:

• 300ml double cream
• 1 tbsp icing sugar (optional, for sweetness)
• 1 tsp vanilla extract
• Fresh fruits (e.g., strawberries, raspberries, kiwi, passion fruit, blueberries, or mango)

Method

1. Preheat & Prep

• Preheat your oven to 150°C (130°C fan)/300°F/Gas Mark 2.
• Line a baking tray with baking parchment and draw a 20cm circle on it (use a plate for guidance). Turn the parchment over so the pencil side is down.

2. Make the Meringue

1. In a clean, dry bowl, whisk the egg whites with an electric whisk until stiff peaks form. You should be able to hold the bowl upside down without the mixture falling out.
2. Gradually add the caster sugar, a tablespoon at a time, whisking well after each addition until the mixture is thick and glossy.
3. Gently fold in the white wine vinegar, cornflour, and vanilla extract.

3. Shape & Bake

• Spoon the meringue onto the parchment-lined baking tray, using the drawn circle as a guide. Shape it into a tall, smooth-edged dome, creating a slight dip in the center for the toppings.
• Place in the oven and immediately reduce the temperature to 120°C (100°C fan)/250°F/Gas Mark ½.
• Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside to cool completely (ideally overnight) with the oven door slightly ajar. This prevents cracks.

4. Assemble the Pavlova

1. Whip the double cream with icing sugar and vanilla extract until soft peaks form.
2. Spoon the whipped cream onto the cooled meringue base.
3. Top with your choice of fresh fruits—arrange them artistically for that wow factor!

5. Serve & Enjoy

• Slice gently with a serrated knife to avoid crushing the meringue. Best enjoyed on the day it’s assembled!