4 egg whites
1 cup caster sugar (240g approx)
1 tbsp cornflour (cornstarch)
1 tsp malt vinegar
300ml approx whipping cream
fruit of your choice to top
Preheat the oven to 140°C/275°F/Gas 1. Cover a baking tray with baking paper and mark a circle 18-20cm in diameter.
Beat the egg whites until soft peaks form, and gradually add the sugar.
Fold in the cornflour and vinegar.
Spread on the baking paper (making a slightly well in the middle to take the cream later), and bake for 1 hour 15 mins . After this time, turn off the oven and leave the door ajar to cool.
Once cool, carefully peel away the baking paper and transfer the pavlova to the serving plate.
Lightly whip the cream and dollop on top, scattering the fruit over. Serve immediately.
If you wish to make this dessert ahead of time, the pavlova base will keep for a few days in an airtight container, then add the cream and fruit immediately before serving.
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