Ingredients-

• 150ml egg whites

• 225g caster sugar

• 2 tsp cornflour

• 1 tsp white wine vinegar

Instructions-

1. Preheat your oven to 100°C and line an oven tray with baking paper.

2. Using an electric whisk, beat the egg whites until soft peaks form.

3. Gradually add the caster sugar one tablespoon at a time, ensuring each addition is well incorporated. Use a fast speed for this step.

4. Reduce the speed to slow and add the cornflour and white wine vinegar. Alternatively, you can gently fold these ingredients in. This creates the gooey, chewy center.

5. Shape the meringue on the prepared tray, creating a circle with slightly higher edges and a dip in the middle.

6. Bake in the preheated oven for 1.5 hours.

7. Once baked, turn off the oven and resist opening the door. Leave the meringue to cool inside the oven for a minimum of 2 hours, or even better, overnight (up to 36 hours).

Creme Chantilly:

• 500ml double cream

• 3 tbsp sugar

1. Whisk the double cream and sugar together until thickened and fluffy, forming peaks in the cream.

Fresh Fruit Topping:

Top the pavlova with a delightful mix of fresh strawberries, blueberries, raspberries, and cherries. Garnish with mint for a finishing touch.

Serve and enjoy this foolproof pavlova with its marshmallowy center, velvety Creme Chantilly, and a burst of vibrant fresh fruit!