Pavlova

The first time I made pavlova for a dinner party, I tried to make a chocolate version and made three failed attempts until I found this recipe and have sworn by it ever since. It is genuinely the easiest, fuss free, ridiculously cheap investment for what consistently receives rave reviews. It is my absolute go-to for dessert and I only really make something else when I know my guests have already been served this numerous times before. The vanilla bean powder is something I bought on a whim at a health food store once and now avoid using anything else, particularly with whipped cream. It completely brings the cream to another level and this pavlova has seen many a convert to vanilla bean powder as a result. I encourage anyone making this recipe not to cook your pavlova in a tin but keep it free form as it adds so much to the aesthetic.

Ingredients
4 egg whites
220g caster sugar (1 cup)
1 tbsp cornflour
1 tsp white vinegar
300mL thickened cream
1 tsp vanilla bean powder
Berries/fruit to decorate

Method:
1. Preheat oven to very slow (120°C/100°C fan-forced). Line oven tray with baking paper; mark 18cm circle on baking paper.
2. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar one dessert spoon-full at a time, beating until sugar dissolves between additions. At this stage, you should be able to hold the mixing bowl upside down and nothing should move. Amazing hey? Now fold in the cornflour and vinegar.
3. Spread meringue on tray. For best results, do not squash or flatten mixture but shape side up and in towards the centre, like a mound. Make furrows up side or meringue using spatula, level top. Bake uncovered, about 1hr 15min or until dry. Turn oven off; leave meringue to cool in oven with door ajar.
4. An hour before serving, beat cream and vanilla bean powder in medium bowl with electric mixer until soft peaks form. Top pavlova with cream and fruit of your choice.

***COOK: How to Cook Absolutely Everything, The Australian Women's Weekly pg617***