4 egg whites
pinch of salt
115g caster sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
1 teaspoon malt vinegar
500g fresh berries and cherries
Preheat the oven to 170°C. Cut a length of baking paper about 90xm x 10cm wide. Make into a circle standing on its edge and secure with paper clips. The circle needs to be 25cm diameter. Cut another length of paper to form a smaller circle of 8cm diameter. Line a baking tray with baking paper and place the large circle.
Beat the egg whites and salt until peaks form. Add the sugar a little at a time while beating until very thick and glossy. Sieve in the cornflour and gently fold in along with the vanilla and vinegar.
Spoon the mixture around the inside of the large paper ring to form a ring shape. At this point nestle the smaller rink in the centre to help get an even ring. Place in the oven and immediately reduce the temperature to 120°C. Bake for 2 hours. Remove from the oven and cool.
Very carefully remove the baking paper from the pavlova and place the pav on a plate. Whip the cream to soft peaks and spoon over the pavlova then arrange the berries and cherries on top.
Recipe courtesy of Cuisine Magazine. Photo courtesy of Aaron McLean.