• 4 egg whites
• 1 tsp (5 ml) cornstarch
• 1/4 tsp (1 ml) vanilla extract
• 3/4 cup (175 ml) caster sugar
• 1 tsp (5 ml). vinegar
• a small pinch of salt

• Preheat oven to 250 degrees (125 C.).
• Beat egg whites.
• When soft peaks form add sugar very gradually and beat until very stiff.
• Continue beating and add salt then vinegar and vanilla a few drops at a time.
• Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
• Cover an oven tray with a sheet of cooking paper
• Tip the pavlova mix into the center of the tray and spread it into a round about 8 - 9 inches across.
• Leave the center slightly dished.
• Place on rack in center of oven and cook for one hour.
• Turn oven off and leave until oven is cold.
• DO NOT OPEN THE OVEN DOOR AT ANY STAGE WHILE COOKING UNTIL IT IS COLD.
• PLEASE READ COMMENTS BELOW FOR ADDITIONAL COOKING TIPS

The same rules apply to the liquids, add a drop or two at a time and you MUST keep beating as you do so.

This pavlova has a slightly crisp outside and is like marshmallow on the inside. You can dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours. You can also make a creme patisserie and use that instead of the whipped cream.

The best way to make this pavlova is at night, that way you can go off to bed after the oven is turned off and take it out in the morning. It will keep several days if placed in a sealed container. Relative humidity at the time of making is a factor to take into account and can affect the results dramatically, leaving the outside really gooey, however it is still edible.