4 egg whites
350 g castor sugar
1 tsp cornflour
½ tsp cream of tartar
1 tsp white vinegar
Filling
1 large fruit tin (such as mangoes, peaches or strawberries)
300 ml cream, whipped
Preheat oven to gas mark 12/120° C. Cut a 9 inch diameter circle of greaseproof paper and place on well oiled baking tray. Sprinkle with water.
Beat egg whites until stiff, (a good test is when you turn the bowl upside down, the egg whites are stiff and do not fall out). Add cream of tartar and 1 tbsp of sugar, beat till meringue becomes shiny and stands in peaks. Do not overbeat. With a metal spoon fold in the cornflour, vinegar and remaining sugar, one spoon at a time. Spread the mixture onto the prepared greaseproof paper, making a well in the centre for the filling. Place in the oven and bake on low heat till it turns a pale biscuit colour and is firm to the touch. Takes approximately 3-5 hours, depending on the oven.
Filling: The centre of the pavlova can be filled with tinned or fresh fruit and whipped cream.
Chef’s tip: The lower the oven temperature, the longer the baking time but it turns out crispy. Rice paper can be used instead of greaseproof paper. Rice paper is edible and does not require oiling or peeling off the parlora.