Classic Pavlova

Serves 6

  • 4 egg whites

    1 cup Bundaberg Caster Sugar

    3 teaspoons cornflour

    1 teaspoon white vinegar

    1½ cups thickened cream, whipped

    500g fresh berries

    Bundaberg Pure Icing Sugar, to serve

  1. Set oven to lowest temperature (between100oC and 150oC). Lightly grease an oven tray and line with non-stick baking paper. Mark an 18cm diameter circle on the paper.
  2. Place the egg whites in a large mixing bowl. Using an electric mixer, beat until soft peaks form. Gradually add sugar, beating well after each addition.
  3. Beat for 5 minutes more, or until sugar has dissolved. Beat in cornflour and vinegar. Pile meringue mixture onto marked circle. Shape with a palette or flat bladed knife. Bake for 50-60 minutes or until crisp to touch. Turn off oven and allow pavlova to cool in the oven with door slightly ajar.
  4. Pile with whipped cream and berries. Dust with icing sugar, just before serving.