Classic Aussie Pavlova
Add the egg whites to a clean mixer bowl.
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Turn your mixer to full with the whisk in place.
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Whisk, whisk, whisk!
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Getting there!
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Stiff peaks!
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Start adding the sugar one tbsp at a time. Whisk between each one.
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Add the cornflour.
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Add the vinegar
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Add the vanilla.
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Whisk for 5 minutes more.
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Now the mixture should be forming stiff peaks and the bowl should be able to be flipped!
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Dump the mixture onto baking paper on a round baking tray. (Or draw a circle on the paper).
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Spread to the edges, making peaks with a fork.
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Bake at 120 degrees Celsius for 1 hour.
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Open the oven door but do not remove the pavlova. Leave in for 1 hour.
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Dress just before serving with whipped cream and fruit.
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