Ingredients

• 6 Egg whites

• 1 and 1/4 cups of Caster sugar

• 2 tsp of Cornflour

• 1 tsp of White vinegar

• 1/2 tsp Vanilla estract

• 300 ml Tub of Maleny Dairies Pure Cream

• 2 tbsp of Icing sugar, sifted​

• Mixed fruit to cover the pavlova

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Method

1. Preheat oven to 120°C.

2. Line an oven tray with baking paper and brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on the baking paper.

3. Use an electric mixer to whisk the egg whites in a clean dry bowl until soft peaks form.

4. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.

5. Rub a little meringue between your fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.

6. Add the cornflour, vinegar and vanilla and whisk until just combined. Make sure not to over whisk!

7. Spoon the meringue onto the baking paper keeping it in the circle marked in the paper. Smooth the sides and top of pavlova using a spatula.

8. Bake in oven for 1 and 1/2 hours or until pavlova is dry to the touch.

9. Turn the oven off , but leave the pavlova in the oven with the door slightly ajar to cool completely.

10. When completely cold, transfer to serving plate or store in an airtight container until required.

11. Use an electric mixer to mix the cream and icing sugar in a bowl until firm peaks form.

12. 
    Start to spoon the cream onto the top of pavlova, and smooth it out with a spatula.

13. Add your fruit on top, and make sure to add some of your own artistic flare! 

14. Enjoy!