PAVLOVA

Pavlova, the classic meringue-based dessert topped with whipped cream and fruit, is guaranteed to please. Even if your meringue does not work out quite right and does not look "perfect", quick decorating with whipped cream and fresh fruit can hide any "defects". A true pavlova has a soft layer in the middle produced by the addition of vinegar, corn flour, or both to the egg whites and sugar that would otherwise give a crisp result. Free range or organic eggs tend to have thicker egg whites which give a better result.

6 egg whites

330g caster sugar

1 1/2 tbsp cornflour

1 tsp white vinegar pinch salt

300ml cream, whipped berries and fruits as desired for topping

1. Preheat over to 120C (100C fan-assisted).

2. Beat egg whites until stiff. Add sugar slowly, beat to dissolve after each addition. Beat until stiff peaks form.

3. Add cornflour, vinegar and salt, beat one minute.

4. Spoon or pipe mixture onto baking paper on a greased baking tray to create a 20-25cm circle, building up sides slightly.

5. Bake until dry, roughly 1 1/2 hours. Turn oven off and cool in over with door ajar.

6. Transfer to a serving dish and top with freshly whipped cream and berries and fresh fruit, of your choice.