Pavlova
For every three egg whites add 175g caster sugar - this is a grade of sugar between icing sugar and normal sugar (we grind it at the restaurant - if you would like some, just let me know)
Beat the egg white until it is fluffy with peaks. This is the most important element of getting the pavlova right. A good test is to turn the bowl upside down, if it doesn't fall in your face, it's just right. If it does, it wasn't ready - you'll figure it out.
Once you think it is right, add the sugar in slowly - one t'spoon at a time.
Beat the egg/sugar mix for half an hour and the mixture is shiny and stiff.
Add one t'spoon of vinegar (any kind - it doesn't matter).
Add one t'spoon of cornflour.
When the vinegar and cornflour is combined, put the mix onto a baking tray and shape it to how you want it.
Place into a pre-heated oven (very important that it is pre-heated) at 200C.
As soon as you put the pavlova in the oven, turn it down to 120C and leave it to bake for around 1.5hours.
Turn the oven off and leave the pavlova in to cool slowly.
I find it is best to time the recipe so I turn it off as I go to bed and the pavlova cools slowly in the oven overnight. If you take it out of the oven and it cools too quickly, it may collapse.
You can make the pavlovas up to 3 days prior to your party and store them in an airtight container - no need to refrigerate.
Just prior to serving, whip some cream, cut some seasonal fruits and decorate accordingly.
A six egg pavlova will comfortably serve 8-10 adults.
