Pavlova with Seasonal Fruit

Ingredients

Method

Preheat the oven to 135°C on the traditional function
Grease and line a large baking tray with baking paper.
In a small bowl, combine vanilla and vinegar.
In a separate bowl, combine cornflour and sugar.
Whisk egg whites and salt, starting on a low speed, increasing slowly to medium speed, until soft peaks form. This will take about 2-3 minutes.
Increase speed to medium-high. Gradually add sugar mixture. Slowly pour in vanilla mixture.
Increase speed and whisk until meringue is glossy and stiff. This will take about 4-5 minutes.
Spoon the meringue into the tray making an even round of 20cm in diameter.
Place in the oven. Reduce oven temperature to 120°C.
Bake for 1 1/2 hours, or until the meringue is crisp and dry.
If pavlova appears to be taking on colour or cracking, reduce temperature by 5°C and turn pan around.
Turn the oven off and leave the Pavlova in the oven until ready to serve.
Served topped with cream, berries and cherries and a good dusting of icing sugar.