This pavlova is drier than the other pavlova recipes. Wrapped and stored in an airtight container it will keep well - up to 2 weeks.

Ingredients

• 2 egg whites
• 1½ cups caster sugar
• a pinch cream of tartar (optional)
• 1 tsp vanilla essence
• 1 tsp vinegar
• 1 tsp cornflour
• ¼ cup boiling water

Method

1. Put the egg whites, caster sugar, cream of tartar if using, vanilla essence, vinegar and cornflour into a bowl and begin to beat on low speed.
2. Increase the speed to maximum, adding the hot water at the same time. Continue beating for approximately 15minutes until the mixture is thick, stiff and glossy.
3. Pile the mixture on to a baking paper-lined tray into a 18cm circle.
4. Place into a 180°C oven for 10 minutes and then lower the temperature to 120°C for 30 minutes. Turn the oven off and leave the pavlova in the oven to cool completely with the door closed.
5. Serve covered in whipped cream and seasonal fruits.

For Individual Pavlovas

1. Mould the mixture into 8 rounds on a baking paper-lined tray. Place into the oven at 180°C and lower the temperature immediately to 120°C for 30 minutes. Turn the oven off and allow them to cool completely with the door closed. Serve as wished.