8 large egg whites at room temperature
Pinch of salt
350g of caster sugar
2 teaspoons of corn flour
Pinch of cream of tartar
1 teaspoon of white wine vinegar
4 drops of vanilla extract
½ pint of double cream, whipped
Fruit of your choice

METHOD

Heat the oven to a temperature of 180°C/350°F/Nwy 4. Line a cooking tin with greaseproof paper. Draw a circle measuring 20cm/8inch in diameter on the paper.

In a clean bowl, whisk the egg whites with the salt and half the caster sugar to form soft peaks.

Continue to beat whilst adding the rest of the sugar until stiff and shiny.

Add the corn flour, cream of tartar, white wine vinegar and vanilla extract and mix carefully with a metal spoon.

Put the mixture within the circle on the greaseproof paper.

You'll need to level the top of the pavlova and smooth the sides.

Place in the oven immediately reducing the heat to 150°C/300°F/Nwy 2 and cook for an hour and a quarter.

Turn off the heat, leave the door ajar and leave to cool.

Transfer the pavlova to a plate, pressing the meringue down a little.

Put the cream on top of the meringue and then some fruit of your choice on top.

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