Pavlova

Method

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1. Heat the oven to 120C fan. Draw a 22 cm circle on baking paper and turn it pencil side down on a tray.

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2. Make sure the bowl and whisk are spotlessly clean and dry — any grease will stop the whites whipping.

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3. Whisk the whites with the salt to soft peaks.

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4. Add the sugar one tablespoon at a time, whisking for about 20 seconds between each. This takes 8 to 10 minutes in total and it is the step that matters.

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5. The meringue is ready when it is thick, glossy and holds a stiff peak, and no sugar grains can be felt when you rub a little between your fingers.

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6. Fold in the cornflour, vinegar and vanilla with a spatula.

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7. Pile the meringue onto the circle and shape it into a round with slightly raised sides and a shallow dip in the middle.

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8. Bake 90 minutes without opening the door. It should be dry and pale beige, and lift cleanly off the paper.

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9. Turn the oven off and leave the pavlova inside with the door closed for at least 4 hours, or overnight.

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10. Whip the cream with the icing sugar to soft peaks, pile it into the dip, and top with fruit just before serving.

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Chef’s Tips

• Sugar in slowly, a spoonful at a time. Rushing gives a weeping meringue.
• Rub a little between your fingers — no grit means it is ready.
• Cool in the closed oven. Cracks come from sudden cooling.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Passion fruit and berries
• A glass of dessert wine
• Strong coffee

Storage & Reheating

The bare meringue keeps 2 days in an airtight box. Top it no more than an hour before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.