Preparation Time: 15-20 minutes
Makes one medium sized pavlova shell serves 4 approx
Cooking Time: 40 - 50 minutes on low heat 110 degrees celcius
6 egg whites
3/4 cup caster sugar
1 cup triple or double cream
shake of white vinegar
fresh strawberries, blueberries, kiwi fruit or what is fresh in season to dress over the pavlova
Preheat the oven for 110 degrees celcius and line a baking tray with baking paper.
Beat the egg whites at room temp (or if not place a bowl of hot water underneath to warm them up while beating) until soft peaks form. This can take anywhere from 5 minutes to 12 minutes. Start to add the sugar and test the sweetness to your liking. Sometimes 1/2 a cup of sugar is enough.
Shake a little white vinegar into the mix at the end which will gloss up the mix and beat through quickly for around 1 minute, stop beating and pour the glossy blob onto the baking paper.
Form into a tall tower and hollow the centre. Place in fan forced oven for around 40-45 minutes. Check this after 30 minutes as it may need a little longer.
When the meringue is dark and looks ready turn off the heat and let sit in oven for a little while longer (say 10 minutes). Then remove place on large plate.
Add your cream and fresh fruits and enjoy!!