Pavlova

Pavlova topped with whipped cream and strawberries.

INGREDIENTS

Egg 4 large whites
Castor Sugar 250ml
Vanilla Essence 5ml
Brown Vinegar 5ml
Strawberries 250g
Cream 250ml

METHOD

Beat the egg whites, adding the castor sugar a third at a time, until stiff and glossy. Add the vanilla essence and brown vinegar and beat in well. Place the mixture in the centre of a lined baking tray and fluff the edges into peaks.

Bake at 120°C for 30 minutes, reduce the heat to 100°C for another 30 minutes and then reduce the heat again to 80°C for the final 30 minutes. Turn the oven off and allow to cool in the oven.

Whip the cream until stiff and spoon onto the cooled pavlova, top with quartered strawberries.