About this recipe:A classic dessert which looks beautiful topped with fresh whipped cream and whatever fruit you like.
4 egg whites
225g (8 oz) caster sugar
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
1 tablespoon cornflour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas mark 4.
Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form.
In separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, approximately 4 minutes.
Line a baking sheet with greaseproof or baking paper and draw a 20 cm (8 inch) circle in the centre. Spoon or pipe meringe mixture inside the circle, to within a little less than 2 cm (1 inch) from the edge.
Place in preheated oven, reduce temperature to 110 C/Gas mark 1/4 and bake 1 hour. Turn oven off and leave the pavlova to cool inside the oven.