Classic Pavlova

Steps

1. 1.

   1.

   Prep The Tray** Heat the oven to 120°C / 250°F. Line a baking sheet with parchment and draw a 20 cm circle as a guide. Flip the paper so the ink or pencil is underneath.

2. 2.

   Whip The Whites

   In a very clean bowl, beat the egg whites on medium speed until soft peaks form. Add the 200 g caster sugar one spoonful at a time, beating well after each addition, until the meringue is thick and glossy and the sugar feels dissolved between your fingers.

3. 3.

   Fold In The Stabilizers

   Sprinkle over the vinegar, cornstarch, and vanilla. Gently fold until just combined. Do not knock out all the air.

4. 4.

   Shape And Bake

   Spoon the meringue onto the circle and shape a slight well in the center with higher sides. Bake 90 minutes until the outside is dry and pale. Turn the oven off and leave the pavlova inside with the door ajar for at least 1 hour, or until completely cool.

5. 5.

   Prep The Toppings

   Whip the cream with powdered sugar to soft peaks. Toss the berries with lemon juice and 1 tsp caster sugar. Let the berries sit 5 minutes so they release a little juice.

6. 6.

   Assemble And Serve

   Just before serving, set the cooled meringue on a plate. Pile on the whipped cream and spoon the berries over the top. Slice with a sharp serrated knife.