From my time at the Woman’s Weekly Test Kitchen, this was Tui Flower’s preferred pavlova recipe and it still serves me well today. The addition of water stretches the egg whites increasing volume without needing another egg.

Ingredients

• 3 tblsp water (lukewarm from the tap is fine)
• 1 cup caster sugar
• 1 tsp vanilla essence
• 3 egg whites, at room temperature
• a pinch cream or tartar (optional)
• 1 tblsp cornflour
• 1 tsp vinegar

Method

1. Place the egg whites, water and cream of tartar if using, in a clean bowl and beat until they form stiff peaks but are not dry.
2. Add the sugar 1/4 cup at a time beating well after each addition. The sugar will dissolve quickly if you have a fast beater and should take no longer than 3-4 minutes to add.
3. Lower the speed to very slow and add the sifted cornflour, the vanilla and vinegar. Once incorporated stop beating. Do not over-beat.
4. Pile the mixture on to a baking paper-lined baking tray. Use a spatula or palette knife to shape into an 18cm cake, smoothing off the top.
5. Bake at 125°C for 1 1/2 hours.
6. Alternatively, place in a 220°C oven and reduce immediately to 120°C for 1 1/4 hours.
7. Turn off and leave to cool in the oven. Remove the baking paper once cold. Decorate with whipped cream and seasonal fruit.