Ingredients

Method

• 8 free-range egg whites, at room temperature
• 500 g caster sugar
• 2 t cornflour
• 2 t white vinegar

Method

Ingredients

Preheat the oven to 130°C. Lay a silpad mat over a baking tray.

Beat the egg whites until they are just stiff with shiny peaks.

Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy.

Whisk in the cornflour and vinegar.

Spoon the beaten egg whites onto the silpad, then, using a spatula, spread the mixture into a rough circle.

Bake for 1½ hours then turn off the oven and leave the meringue inside until completely cool.

Cook’s note: We topped our pavlova with 1 cup cream (whipped to soft peaks with 2 T sifted icing sugar), lashings of home-made lemon curd and slices of fresh mango, but try our alternative suggestions (right) for other inspired topping ideas.

For our step-by-step slideshow on how to make the perfect pavlova click here: Perfect pavlova