Recipe I used after reading quite a few including tips. (I used a KitchenAid Mixer, various speeds used as noted).
Ingredients
Meringue
6 large egg whites, at room temperature
good pinch of salt
2 cups (450g) caster sugar
2 tsp vanilla extract
2 tsp cornflour
1 tsp white vinegar
1 tsp boiling water (optional but recommended *)
Topping
500ml (whipping) cream
1/4 cup (30 grams) caster sugar
2 punnets fresh berries, or a combination of strawberries, raspberries, blueberries and pomegranate seeds.
Icing sugar to dust
Method
Preheat your oven to 110°C (not fan-bake). Line a baking tray with baking paper.
In a large metal, ceramic, or glass bowl (not plastic), beat the egg whites until they form soft peaks (speed 2).Continue beating while gradually adding Caster Sugar, a quarter of a cup at a time. (Speed 6) The mixture will become glossier and thicker with each addition, and then continue mixing (Speed 10) until very thick and glossy; this process should take approximately 10 minutes). Finally, (speed 1) incorporate the vanilla extract, vinegar, and Cornflour – Don’t overmix just until incorporated. (Optional but recommended- carefully pour 1 teaspoon boiling water down side mixing bowl and mix in).
Spoon the mixture onto the prepared tray into a mound that is approximately dinner plate sized. (My tip is to draw circle from suitable sized upturned bowl on baking paper).
Bake for approximately 1 1/2 hours, until the meringue is dry, crisp, (do not open oven while cooking).
!! IMPORTANT!! Turn off the oven and leave the pavlova inside for at least an hour before removing it from the oven. Then, allow it to cool completely on a wire rack before transferring it to an airtight container.
To serve, place the pavlova on a serving plate. Swirl the whipped cream on top with a spatula and decorate with sliced or chopped fruit of your choice.
Enjoy!
by Notypicalblonde