Enjoy this summer classic topped with your favourite fresh, seasonal fruit
Preheat oven to 120°C and line an oven tray with baking paper.
Beat the egg whites using an electric mixer until soft peaks form. Gradually add sugar and continue beating until thick and glossy. Check there is no sugar grit in the mixture. Fold in the cornflour and vinegar.
Carefully transfer the mixture onto the baking tray. Gently mould into a 20cm circle. Bake for 90 minutes, then turn off the oven. Leave pavlova in the oven until completely cool.
Pour cream into a large bowl and whip with an electric mixer until soft peaks form.
Place the pavlova on a cake stand and spoon the cream on top. Top with your favourite, fresh, seasonal fruit.
For a sweeter treat, top with a passionfruit syrup; combine 1/3 cup Sugar, 1/3 cup water and 1 cup of passionfruit pulp in a saucepan over high heat until the mixture comes to a boil. Leave to simmer for another 3 minutes. Cool before pouring over pavlova.
2 cups Thickened Cream
5 Egg Whites
1 cup Caster Sugar
1 tbsp Cornflour
1 tsp White Vinegar
Your favourite fruit toppings!
We used strawberries, blueberries, passionfruit and mango