A fairly easy pudding to feed a small crowd.
Enough for 10 to 12 people but this recipe can easily be halved to make a smaller version to feed 4 to 6.
4 egg whites
225g caster sugar
1 tsp vanilla essence
1 tsp white wine vinegar
2 tsp cornflour
Baking parchment
You will also need something to finish it off – see below.
Preheat the oven to 150c.
Lay a sheet of baking parchment on a baking sheet.
Whisk the egg whites in a large, very clean basin until stiff – they become opaque, stable and have only the slightest wobble.
Continue whisking, adding the sugar a tablespoon at a time until the mixture is glossy, and all the sugar is used up.
Fold in the vanilla essence, vinegar and cornflour.
Spoon the mixture onto the prepared baking tray, shaping it into a rough circle – it will be approximately 25cm diameter.
Bake in the preheated oven for about an hour – the Pavlova should come away from the baking parchment cleanly.
Let it cool and then transfer it to a serving plate. Cover it until you are ready to finish it. You could make it a day ahead of eating.
To finish it, simply pile on Summer fruits; raspberries, blueberries, strawberries or a mixture of two or three or some gooseberry compote see https://sherbhert.com/gooseberries/ – cream is not necessary, but you could add it if you like.
Alternatively, stir together some one quantity of lemon curd see https://sherbhert.com/frozen-lemon-curd-with-lemon-shortbreads-and-summer-berries/ with 250mls of whipped cream and pile that on top of the Pavlova and, if you like, scatter some flaked almonds (toasted in the oven at 200c for 10 minutes) over the top.
