Easy Pavlova

This simple pavlova is easy to put together and is always a crowdpleaser anytime of the year



2tsp Corn Flour

500ml Double Cream

50g Caster Sugar

Fruit of your choice

6 Egg Whites

350g Caster Sugar

2tsp White Wine Vinegar



Place the Egg White in a clean grease free bowl and whisk until stiff. Then slowly add the Caster Sugar one teaspoon at a time, once all the sugar has been added whisk in the Corn Flour and Vinegar.

Line a large Baking tray with Bake-O-Glide or grease proof paper, spread the glossy mixture on tray in a circle shape with the sides a little higher in order to keep the topping in place later.

Cook in the Simmering Oven of the AGA, Check if ts cooked after three and half hours by seeing if it peels away from the Bake-O-Glide, it normally takes longer. For Conventional Fan Ovens cook at 110C - 120C.

Finish by whipping the Cream and Icing Sugar together and top the cooled pavlova with it and your choice of fruit.