Ingredients:
3 large eggs
175g caster sugar
1 tsp vanilla extract
1 tsp cornflour
1 tsp white wine vinegar

Ingredients: Whipped Cream Filling
250ml Double cream
2 tsp Icing sugar

Extras: Fresh Strawberries, Blueberries & Raspberries

Method:
Step 1: Heat the oven at 120˚C and line the baking tray with baking parchment.

Step 2: Put the egg whites into a large bowl and whisk until stiff peaks form. Then start adding the sugar, a teaspoonful at a time whisking well after each addition until all the sugar has been added. The meringue should be stiff and glossy.

Step 3: When all the sugar has been incorporated, add the vanilla essence, cornflour, and vinegar. This will give the pavlova a dry and crisp crust, with a marshmallow-like center.

Step 4: Line two baking trays (13 x 9 inches) with parchment paper. Divide the mixture between the two. Be approximate and try to ensure that your base is larger than your top layer of meringue. You can use either a wooden spoon or a piping bag to spread the mixture out on the baking sheets.

Step 5: Bake in the oven for 1 hour until the meringue mixture is very firm to touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar. When cold, transfer to a serving platter and decorate with some freshly whipped cream.

Step 6: Pile the strawberries and fruit on top of the cream. Repeat this process to create a double-layered pavlova.