A classic pavlova recipe, that can be cooked in a tin, mounded onto a tray or made into a perfect round.

Ingredients

• 1 tsp vanilla essence
• 4 egg whites, at room temperature
• ¼ tsp cream of tartar
• 1 cup caster sugar
• 4 tsp cornflour
• 2 tsp vinegar

Method

1. Preheat the oven to 120°C. Set the oven rack in the centre. Line a baking tray with baking paper.
2. Put the egg whites and cream of tartar into a clean bowl and beat with an electric beater until the mixture forms stiff peaks but is not dry.
3. Gradually beat in three quarters of the sugar, about 2 tablespoonfuls at a time, beating well after each addition. Fold in the remaining sugar. The mixture should be thick and glossy.Sift in the cornflour on top of the maringue mixture and add the vinegar and vanilla essence and fold into the meringue mixture.
4. Pile the mixture on to the prepared tray, moulduing into a 16cm circle and smoothing the top off.
5. Place in the preheated oven for 1½ hours. Turn off the oven and allow the pavlova to cool completely with the door closed.
6. Once cold, serve piled with whipped cream and seasonal fruits.

Cooks Tips

-Alternatively this recipe can be cooked in a well-greased and baking paper-lined 20cm spring form cake tin.