Classic Pavlova

Classic Pavlova GF & V (vegetarian)

Serves 10 - 12

Ingredients

Egg whites from 6 eggs

1 1/2 cups castor sugar

1 1/4 tsp white vinegar

1 1/2 cups pouring cream (GF)

1 cup fresh raspberries

1 cup fresh strawberries halved or quartered

1 cup blackberries

1 cup blueberries

edible flowers for decoration (optional)

1/2 cup icing sugar for dusting

Directions

1. Preheat the oven to 150C.
2. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
3. Gradually add the sugar, 1 tbsp at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes, or until the mixture is stiff and glossy.
4. Add the vinegar and whisk for 4 minutes or until glossy and combined.
5. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper, and using a spatula, shape to a 20cm mound.
6. Reduce the oven temperature to 120C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
7. Turn the oven off and allow the pavlova to cool completely in the oven.
8. Place the cream in a bowl and whisk until soft peaks form. 
9. Place the pavlova on a cake stand or plate and top with cream and berries and edible flowers(optional) and dust with icing sugar before serving.