Light and crisp with a chewy centre, this delicate pavlova dessert is easy to make.
- 4 egg whites
- 250g (8oz) caster sugar
- 1.5 tsp cornflour
- 1.5 tsp white wine vinegar
Whisk the egg whites until still, then add the sugar a teaspoon at a time, whisking constantly.
Blend the cornflour and vinegar and whisk into the egg white mixture
Spread on a lined baking tray in chosen shape, with sides higher than centre
Place in a preheated oven 160 degrees C, then immediately reduce the temperature dial to 150 degrees C
Bake for an hour or until firm to the touch. Turn off the oven and leave the meringue inside for a further hour
Remove from the oven and the lining paper and leave to cool
Top tip: Keep the oven door closed when you leave your meringue in to dry out, after cooking. Fan-assisted ovens however need their doors left ajar.
The pavlova base can be made a day in advance and kept cool and airtight.
For the topping:
- Double or whipping cream, or alternative 375ml (13fl oz) (whipped until stiff)
- Fruit 375ml (13fl oz)
- Flavourings to taste
Sunshine pavolva: pineapple chunks piled on top of Malibu-flavoured cream, sprinkled with coconut chips
Wimbledon pavlova: strawberries (hulled and quartered), Champagne-flavoured cream
Seaside pavlova: vanilla-flavoured creme fraiche or whipping cream (sweetened), flaked chocolate
For more recipes have a look at a simple one-pot-pasta recipe.