“We bring this out at most summer BBQ’s. It is a perfect light dessert On Christmas Day too after a big main meal”.
Line a baking tray with baking paper and mark a 20cm circle. The pavlova will spread slightly.
Beat the egg whites with a pinch of salt until they form stiff peaks.
Sift the caster sugar and gradually add it 1 tablespoon at a time, beating well after each addition. If not whipping well, add a pinch or cream of tartar.
Continue until all the sugar has been incorporated and dissolved.
Fold in the vinegar and vanilla.
Spoon large dollops of the meringue onto the baking paper inside the marked circle. Lift up a butter knife on the sides to get the peaks.
Lightly smooth the top.
Reduce the oven to 150°C (130°C fan-forced).
Bake for 1 hour.
Turn the oven off and leave the pavlova inside until completely cold.
This can take 2–3 hours or even overnight.
Don’t worry if it cracks or collapses slightly. It will be covered with cream.
Once completely cool, carefully transfer the pavlova to a serving plate and remove the baking paper.
Whip the cream until stiff and spoon it generously over the pavlova.
Top with sliced strawberries.
Serve immediately once decorated.
Tip: The undressed pavlova can be left until you’re ready to serve. Once topped with cream and fruit, it’s best eaten on the same day.
