This no-fuss, fail-proof pavlova will make anyone look like a star in the kitchen. Throw all the ingredients into a bowl all at once and beat! It's that simple.
Note: do not use eggs that are too fresh, and make sure they are at room temperature.
Ingredients: 4 egg whites 1 1⁄2 cups caster sugar 1 tbsp cornflour (corn starch) 1 tsp malt vinegar 1 tsp vanilla extract 1 tbsp boiling water whipped cream and berries to serve
Preheat oven to 140°C (285°F) and grease and line a baking tray.
Place all the ingredients in a medium-size bowl and beat with an electric beater on high speed until thick and glossy, approx. 10 minutes.
Spoon the mixture onto the prepared tray and form into an 18-cm-wide (7 inch) circular shape.
Bake for 30 minutes.
Reduce the oven temperature to 130°C (265°F) and bake for a further 30 minutes.
Turn the oven off and allow the pavlova to cool in the oven for at least an hour.
Top with whipped cream and berries to serve.
Serves: 6 Prep Time: 15 minutes Cooking Time: 1 hour, plus cooling time (1+ hour)