This pavlova contains less sugar than is usual. The sugar is folded in, not beaten, which gives the pavlova a rather dense marshmallowy centre and chewy crust.

Ingredients

• 6 egg whites
• ¼ tsp cream of tartar
• 1 cup plus 2 tbsp caster sugar
• 1 tsp cornflour
• 2 tsp vinegar
• 1 tsp vanilla essence

Method

1. Place the egg whites and cream of tartar into a clean bowl and beat until they form a dense white foam and stiff peaks but not dry.
2. Sift the caster sugar and cornflour on top of the egg whites and pour the vinegar and vanilla down the side of the bowl. Use a slow speed to incorporate the ingredients together. Do not beat and do not over-mix. You can fold these in with a holed spoon in place of the beaters.
3. Spread the mixture onto a baking paper-lined baking tray to about an 18cm circle.
4. Place into a preheated 220ºC oven on the middle shelf and immediately turn the temperature down to 120ºC. Cook for 1½ hours and then turn the oven off and allow the meringue to cool thoroughly before removing. The centre will crack and drop leaving a perfect hollow for filling with whipped cream and seasonal fruits
5. Serve covered with whipped cream and seasonal fruits.

Cooks Tips

- To bake in a tin, pile the mixture into a well-greased and baking paper lined 23cm springform cake tin. Bake as per the method in this recipe.