Juliet Sear's perfect pavlova

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 8-10

Step 2

1. Preheat the oven to 120C.

Step 3

2. Add the egg whites to the bowl of your stand mixer – ensure both the bowl and whisk are completely clean otherwise the meringue won't hold. Mix on a low speed until the whites start to froth, and then increase the speed to whisk to stiff peaks.

Step 4

3. Gradually add in the caster sugar, one tablespoon at a time, allowing a few seconds for the sugar to mix in before adding in the next tablespoon. Continue until all of the sugar has been added and the meringue looks glossy. Briefly whisk in the vanilla and vinegar, followed by the cornflour.

Step 5

4. Spoon the meringue mix onto a lined baking sheet and spread into a circle, shaping as shown with a palette knife, creating a well, and swooshing around the edge to create a pattern, as shown.

Step 6

5. Bake in the oven at 120C fan for 20 mins, then lower the heat to 100c and bake for a further 90 minutes.

Step 7

6. Leave the meringue in the oven without opening the door until it has completely cooled, ideally overnight.

Step 8

7. Once the meringue has cooled, make your Chantilly cream. Put the double cream, icing sugar, and vanilla extract into a bowl and whisk until combined and thickened.Dollop the cream on top of the meringue and add some fruit / any topping of choice!