Pavlova

Ingredients

• •6 egg whites, room temperature
• •1.5 cups superfine sugar
• •1.5 tsp cornstarch
• •1.5 tsp white vinegar
• •1/2 tsp vanilla extract
• •1.5 cups whipped cream
• •Fresh fruit (berries, kiwi, passionfruit), for topping

Steps

1. 1.Preheat the oven to 250F (120C) and line a baking sheet with parchment, tracing an 8-inch circle as a guide.
2. 2.In a clean, dry bowl, whisk the egg whites with an electric mixer until soft peaks form.
3. 3.With the mixer running, add the sugar one tablespoon at a time, beating well after each addition, until the meringue is thick, glossy, and stiff, and the sugar has fully dissolved.
4. 4.Sift the cornstarch over the meringue and add the vinegar and vanilla, then gently fold in with a spatula just until combined - the cornstarch and vinegar are what give pavlova its crisp shell and soft, marshmallowy center.
5. 5.Mound the meringue onto the parchment within the traced circle, smoothing the sides and slightly hollowing the center to cradle the toppings later.
6. 6.Bake for 1 hour 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar - opening the oven too soon or cooling it too fast is what causes deep cracks.
7. 7.Once fully cooled, top with whipped cream and fresh fruit just before serving, since the shell will start to soften once it's dressed.