Classic Pavlova

Hey boys, don't get caught out with a store-bought Pavlova!

Oh the horror!!

A classic Pav is so simple to whip up and decorate. Super versatile and easy to cover up any cracks with cream and mango.

Or if things really go pear-shaped, smash it up and turn it into individual Eton mess, as you planned all along!

6 egg whites

1 1/2 cups caster sugar

2 teaspoons white vinegar

1 tablespoon cornflour

300ml thickened cream

1 just-ripe mango, cheeks removed, peeled, thinly sliced

2 passionfruit

Slivered almonds

Preheat oven to 120°C. Line an oven tray with baking paper.

Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved.

Add the vinegar and cornflour and fold until just combined.

Spoon the meringue onto the lined tray and into a 20cm disc. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch.

Turn off oven and leave, with the door ajar, to cool completely. Once cool, transfer to serving plate.

Use an electric mixer to whisk the cream in a medium bowl until soft peaks form. Spoon onto the top of the pavlova and decorate with kiwifruit, mango and passionfruit pulp.

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