6-8 portions

Ingredients:

4 egg whites

1 tsp vanilla essence

1.25 cups castor sugar

20 g cornflour

1 tsp vinegar

Method:

1. Preheat the oven to 180 deg C.

2. Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar.

3. Continue to beat until the mixture almost creates stiff peaks, around 5 minutes.

4. Add the remaining ingredients, beating for 2 more minutes.

5. Using a wet (cold water) 7.5 cm open ended ring mould* on non-stick baking paper, on a baking sheet, fill the moulds with the mixture.

6. Flatten the tops with a palette knife. Lift off the mould.

7. Repeat until mixture is used.

8. Reduce the oven temperature to 100 deg C. Add the moulded pavlova’s to the oven.

9. Bake for 1 hour, then turn the oven off, leaving the pavlova’s in the residual oven heat to complete cooking (overnight is recommended).

Plating:

1. Place a pavlova on your dessert plate.

2. Top with a quenelle of chantilly cream** and sliced strawberries.

3. Eat and enjoy!

*A 2cm high sliced plastic drain pipe works well as an inexpensive mould.

** Combine cream with plenty of icing sugar, and vanilla essence.   Beat.