Pavlova

Most Australians have their own version of a pavlova. This is mine. I hope you enjoy.

For the meringue:
6 egg whites
300g caster sugar
1 tsp vinegar
1 tsp vanilla essence
4 tsp corn flour

For the topping:
500 ml double cream
2 tb icing sugar
kiwi fruit
strawberries
blueberries

Directions:
Preheat the oven to 150 ℃

In a large bowl, whisk the egg whites until they’re stiff. Then gradually add the caster sugar until the mixture can stand in stiff peaks. Quickly beat in the remaining ingredients of the vanilla, vinegar and corn flour.

Either line a baking tray with a baking sheet or cover with oil. Place the meringue mixture into a piping bag, and pipe onto the tray into circles – 2 x 3 wide in a rectangular shape making sure to fill in any gaps. Place in the oven for around 1 hour, or until the meringue is changing to a brownish colour and is slightly crisp on the outside. Leave to cool.

Beat the cream until stiff, and quickly beat in the icing sugar.

If the meringue didn’t work:
Crush the meringue in with the whipped cream, mix with sliced strawberries and you have an Eton Mess. If your guests ask – it was always planned this way.

If the meringue did work:
Spread the beaten cream on the meringue with a knife, or use a piping bag if you can be bothered.

Slice the kiwi fruit and strawberries, and place with the blueberries in some sort of pattern on top of the whipped cream.