4 egg whites
pinch of salt
115g caster sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
1 teaspoon malt vinegar
500g fresh berries and cherries
1 Preheat the oven to 170°C.
2 Cut a length of baking paper about 90xm x 10cm wide. Make into a circle standing on its edge and secure with paper clips. The circle needs to be 25cm diameter. Cut another length of paper to form a smaller circle of 8cm diameter. Line a baking tray with baking paper and place the large circle.
3 Beat the egg whites and salt until peaks form. Add the sugar a little at a time while beating until very thick and glossy. Sieve in the cornflour and gently fold in along with the vanilla and vinegar.
4 Spoon the mixture around the inside of the large paper ring to form a ring shape. At this point nestle the smaller rink in the centre to help get an even ring.
5 Place in the oven and immediately reduce the temperature to 120°C. Bake for 2 hours. Remove from the oven and cool.
6 Very carefully remove the baking paper from the pavlova and place the pav on a plate. Whip the cream to soft peaks and spoon over the pavlova then arrange the berries and cherries on top.
The Carousel thanks Fiona Smith for her recipe from Cuisine issue #143