4 Egg Whites
1 1/4 Cups Caster Sugar
1 Tsp Vanilla (I use vanilla bean paste)
2 tsp Corn Flour
1 tsp Lemon Juice
250mL Whipping Cream
Fruits to top (I used passionfruit because that was all that I could find in my local German Supermarket at the time but you can really use anything, and the more the better!)
1. Preheat oven to 150oC. On a sheet of baking paper, draw a circle with a diameter of about 20cm, turn the sheet over and place it on a baking tray.
2. In a large bowl, beat the egg whites until they form stiff peaks, then gradually add sugar to the mixture, one tablespoon at a time, beating well after each spoonful. Then beat until thick and glossy.
3. Next, gently fold in the vanilla, lemon and cornflour.
4. Spoon the mixture onto the baking paper, inside the circle you have drawn. Working from the centre of the circle, spread the mixture towards the outer edge, building it up a little around the edge. You should aim to have a slight depression in the centre of your pavlova.
5. Bake for 1 hour, then turn off the heat and allow the Pavlova to cool completely inside the oven.
6. When your Pavlova has cooled, cover with whipped cream and fruits of your choosing and serve!
And one last piece of advice: Don't get yourself too down if your first pavlova doesn't come out just right, even though it seems quite simple there are some things that can go wrong along the way (over or underbeating the eggs, or opening the oven too soon and your pav collapsing) so just be patient - and chances are even if it doesn't look exactly right it probably tastes just fine!