This well used recipe has been used by us for as many years as I can remember.
4 egg whites ( room temperature)
8 oz’s caster sugar
1 heaped teaspoon cornflower
1 teaspoon white vinegar
Whisk egg whites until stiff. Whisk in sugar half at a time until stiff and glossy. Whisk in cornflower and vinegar.
Turn onto baking sheet ( lined with bakewell ( baking)l paper) and shape roughly and slightly hollow out centre. Bake @ 150c ( 300f/MK2) for one hour. Turn off oven and leave to cool. Do not open oven door until really cool.
When cool, gently peel back baking paper and set on pretty plate or tray and pile high with whipped double cream and decorated with your favourite fruit of the season. Simply wonderful with poured- over blackberry puree. ( made from blackberries washed well and drain and cooked gently with a little sugar and mashed through a sieve until smooth and thick.) Made with Love it always turns out well…
Larger Pavlova needed – just double the quantities