Chewy and crispy, a classic pavlova is a delicious dessert that takes very little preparation. Chewy meringue topped with lashings of vanilla whipped cream and fresh berries (or you could choose whatever toppings you like - always something creamy and something fruity). Yum!
- 4 egg whites
- 250g caster sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 tsp. cornflour
- 475ml whipping cream
- 200g fresh mixed berries
Preheat oven to 150C and line a baking sheet with parchment paper. Draw a 23cm circle on the parchment.
Beat the egg whites until soft peaks form, then very gradually add the caster sugar, whisking constantly, until stiff, shiny peaks form. The egg whites shouldn't be too dry and when rubbed between your fingers should feel smooth.
Gently fold in the vanilla, lemon and cornflour, then use a little of the meringue to stick the baking parchment to the baking sheet. Add the meringue, piling into the circle you drew, until you have an even circle. Make a slight dip in the centre.
Bake for 1 hour and cool. Whip the cream until soft peaks form and to serve, pile the cream on top of the meringue and sprinkle on the berries.