Pinch of salt 225 grams of caster sugar (fine sugar) 1 teaspoon of vinegar
Directions: Preheat your oven according to the following instructions- for fan forced ovens 180 degrees Celsius, and for conventional ovens preheat to 200 degrees Celsius. Further instructions apply later in the recipe.
Step 1) Grease a large tray and line with baking paper. Beat eggs and salt with an electric beater until soft peaks form.
Step 2) Gradually add sugar whilst beating gently, add the vinegar and vanilla then gently fold in cornflour until thick and smooth.
Step 3) Place the mixture into a round shape on the tray and make a small hollow area in the centre, so the mixture is higher on the outer edges. This is to allow for over expansion in the cooking process.
Step 4) Place tray into the oven and turn the heat down to 130 degrees for electric ovens, cook for 1 and a 1/2 hours.
For gas ovens leave the heat at 200 degrees for the first 10 minutes, then lower to 130 degrees- cook for 1 hour.
For fan forced ovens leave heat at 180 degrees for 10 minutes, then lower to 130 degrees and cook for 1 hour.
When the cooking is complete turn oven off and leave pavlova to cool completely. Do not open oven at all during the cooking or cooling process, this is very important.
Step 5) Once the pavlova is completely cooled, decorate with whipped cream and your favourite fruits. I like to use strawberries, bananas, kiwi fruit and for an extra special touch you can drizzle fresh passion-fruit over the top.