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.