Would it be an Australian Christmas without the pavlova? We don’t think so! Best to start this at least one day ahead!

You’ll need:

• 250ml egg white (approx. 6 eggs at room temp)
• 1 ½ cups castor sugar
• 1 ½ tsp white vinegar
• 2 tsp cornflour
• 1 ½ cups pouring cream
• ¼ cup castor sugar extra
• ½ tsp vanilla paste
• Fruit of choice – blueberries, mangoes, strawberries, raspberries (whatever is in season)

Here’s what to do:

• Preheat oven to 150 degrees Celsius. Line a baking tray with non-stick baking paper.
• Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time. Whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 6 minutes or until stiff and glossy. Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue and whisk for 2 minutes or until glossy and combined.
• Heap your mixture in the middle of your tray to make a neat round and scoop up the sides like in the photo, otherwise be creative with your own shape design.
• Reduce the heat of the oven temperature to 120 Degrees and bake for 1 hour or until crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed overnight preferably.
• When ready to decorate place the cream in a clean bowl of an electric mixer with the extra sugar and vanilla paste and whisk until soft peaks form but be careful not to split it.
• Carefully place your cooled pavlova on a serving plate and spread cream on top.
• Decorate your pavlova with your fruit of choice.

NOTE: This pavlova can be made several days in advance and kept in a container undecorated until required.