Pavlova

Ingredients

• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup superfine sugar (225 g)
• 1 1/2 teaspoons cornstarch
• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 g)
• 1 tablespoon vanilla extract
• 3 cups assorted fresh fruit, such as strawberries, raspberries, blueberries or kiwi

Method

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and trace an 8- to 9-inch circle on the paper. Turn the paper over.
2. Place the room-temperature egg whites in a very clean mixing bowl.
3. Add the cream of tartar and salt. Beat on medium-low speed for 1 to 2 minutes, until frothy.
4. With the mixer running, add the superfine sugar very gradually, one spoonful at a time.
5. Scrape down the bowl, add 1 teaspoon vanilla and beat on medium-high speed for 5 to 8 minutes, until the meringue is thick, glossy and holds stiff peaks.
6. Sift the cornstarch over the meringue and gently fold it in with a spatula.
7. Spoon the meringue onto the prepared baking sheet, using the circle as a guide.
8. Shape it into a thick disc with a shallow depression in the centre for the topping.
9. Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C).
10. Bake for 1 hour to 1 hour 15 minutes, until pale cream, dry to the touch and firm on the outside.
11. Turn off the oven and leave the pavlova inside with the door closed for about 3 hours, until completely cool.
12. To make the topping, combine the whipping cream, powdered sugar and 1 tablespoon vanilla in a large bowl.
13. Beat for 3 to 5 minutes, until soft peaks form.
14. Carefully remove the cooled meringue from the parchment and transfer it to a serving plate.
15. Spoon the whipped cream into the centre and top with the fresh fruit.
16. Serve immediately after assembling.