Pavlova Base

1. 1

   Place egg whites and salt in a perfectly clean bowl. Beat slowly until frothy and increase speed, beat until the whites are very stiff and dry.

2. 2

   Gradually add the sugar, beating continuously until the mixture is very stiff and stands in peaks. With a metal spoon fold in the cornflour and vinegar.

3. 3

   Cover a greased tray with some grease proof paper and draw a circle about 20 cm in diameter. Brush the paper with melted butter and dust lightly with cornflour.

4. 4

   Pile the mixture onto the circle; it should be about 4-5 cm high.

5. 5

   It will swell to about 25 cm in diameter when cooked. Bake in a very slow oven (250F) for about 80 minutes. Remove paper and place on serving dish when cool. Top with whipped cream and fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.