4 extra large Egg whites at room temperature
250 Gr. Caster Sugar
1 Teaspoon White vinegar which helps the egg white to hold onto air during baking, just like sugar
1 Teaspoon Cornstarch make the centre of the cake very soft and marshmallow-y….
1 Teaspoon Vanilla extract
Preheat the oven at 150 Celsius
Using a pencil, mark out the circumference of a dinner plate on a baking parchment.
Using a stand mixer, whisk 4 egg whites until they form stiff peaks. Then whisk the sugar, a tablespoon
at a time, until the meringue looks glossy.
Whisk in the vinegar and the cornflour or cornstarch and the vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for an hour, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, make a Chantilly cream using 250 Ml. of double cream and a teaspoon of vanilla
extract. Most people use icing sugar in the their whipped cream, but I find the Pavlova very sweet already,
and fresh cream without sugar brings a good balance.
Top the Pavlova with a combination of your favourite fresh berries at the last minute and serve.