Auntie Judy's Christmas pavlova

Passed down from my auntie, to my mum and then to me, this is one of the easiest desserts to make and always wows a crowd. I have teenage boys and usually need to double the recipe to accommodate big appetites.

INGREDIENTS

Meringue:

🎄6 egg whites

🎄1 cup caster sugar

🎄1½ teaspoons white vinegar

🎄1 tablespoon cornflour

🎄1 teaspoon vanilla bean paste

Topping:

🎄1½ cups (375ML) single (pouring) cream

🎄 ½ cup fresh raspberries

🎄 ½ cup fresh blueberries

🎄 ½ cup fresh strawberries, hulled and cut in half

🎄optional extra - icing (confectioners) sugar for dusting

METHOD

1. Preheat oven to 150°C (300°F). Mix the egg whites with an electric mixer until they are quite stiff.

2. Add the sugar a spoonful at a time, beating well to dissolve each quantity. Add the cornflour with the last amount of sugar. Whisk for a further 6 minutes or until the mixture is stiff and glossy.

3. Fold in the vinegar and vanilla essence.

4. Pile onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. I make a round Pavlova.

5. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until crisp and dry.

6. Turn the oven off and allow the pavlova to cool completely in the oven, preferably overnight.

7. Place the cream in a bowl and whisk until soft peaks form.

8. Place the pavlova on a cake stand or plate and top with the cream and berries. Dust with icing sugar to serve. Serves 8