Pavlova

Instructions

1. Preheat oven to 220°C (430°F).
2. Place the eggwhites in an electric mixer and whisk on high until stiff peaks form.
3. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding another tablespoon.
4. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy.
5. Scrape down the sides of the bowl with a spatula.
6. Add the vinegar and whisk for a further 2 minutes or until glossy and combined.
7. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound.
8. Reduce temperature to 50°C (125°F) and bake for 1 hour or until dry and crisp to the touch.
9. Turn the oven off and allow the pavlova to cool completely in the oven.
10. Place the cream in a bowl and whisk until soft peaks form.
11. Place the pavlova on a cake stand or plate and top with the cream, berries of choice or cherries.
12. Dust with icing sugar to serve and indulge!