Ingredients:
4 large eggs
200g 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, Peaches & Raspberries

Method:
Step 1: Heat the oven to 135˚C and line the baking tray with baking parchment, then trace with a pencil into small circles you can create about 6-8. Depends on what size you wish to have them,

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: Add the meringue mixture to a piping bag with a large round opening. Pipe the meringues onto the prepared baking sheet starting from the middle of the circle and working around until you reach the outside of the circle. This helps to create the nest.

Step 5: Bake in the oven for 45-50mins 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, usually takes about an hour.

Step 6: When cold, transfer to a serving platter and decorate with some freshly whipped cream. Pile the strawberries and fruit on top of the cream.

Repeat this process for each nest and serve!