Pavlova to die for. Crisp exterior with lovely marshmellow centre.
Using an electric beater, beat the egg whites and salt until quite stiff and peak
Add in slowly while beating the vanilla essence and vinegar
Then add in the cornflour a little at a time while still beating
Lastly add the sugar, once more slowly as you continue beating
The secret is in the continual beating to make sure everything is well mixed
Cook at 300deg F for 1 hour. Best results if you turn the oven off and leave the pav in the oven to cool for another 10 mins, then open the door of the oven till it cools completely. This will stop the pav from dropping. However if it does drop do not worry, pile on the cream and topping and enjoy!!!!!!!!!!!!!!!! Delicious and never fails.
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