- 2 egg whites.
- ½ cup caster sugar.
- ½ tsp lemon juice or white vinegar.
- 1½ tsp cornflour.
- ½ tsp vanilla essence.
- 100 ml whipping cream.
- Fruit for topping in your choice.
Directions:
1- Preheat the oven to 170° C.
2- Place the egg whites in the mixing bowl, and start whisking at low speed for 2 minutes. Gradually increase the speed to medium. Whisk until soft peaks are achieved.
3- Gradually start adding the caster sugar while whisking constantly, until all the sugar is dissolved.
4- Add the cornflour, vanilla essence, lemon juice or vinegar. Gently fold into the mixture.
5- Line a baking tray with parchment paper.
6- Scoop the mixture out into a dome; there’s no need to be precise.
7- Place the tray in the oven for 15 minutes, and then reduce the temperature to 150° C, and bake for another 35 to 45 minutes until the meringue is dry or pale in colour. Turn off the oven, let it cool inside for a while, and then take it out.
8- Whip the cream to soft peaks.
9- Add the cream to the middle of the pavlova and garnish with fruits or berries of your choice. Serve immediately.