1. Preheat your oven to 180 degrees
2. Beat 4 egg whites (tip: Egg whites should be at room temperature to aerate really well!) and add a pinch of salt until you get shiny peaks forming in your mix.
3. Now beat in 250g of Caster Sugar, half the sugar at a time. Your mix should start to stiffen up with the sugar, but still be nice and shiny.
4. Sprinkle 2 teaspoons of Cornflour.
5. Add 1 teaspoon of White Wine Vinegar and a 1/4 teaspoon of Vanilla into your mix and gently fold through.
6. Scoop your mix onto a tray, lined with Baking Paper. You can do a traditional ’round’ shape or try a rectangular shape, so you can serve square portions.
7. Place in oven; then immediately reduce your heat to 150 degrees and cook for 30 minutes, then reduce the temperature again to 130 degrees for another 45 mins
8. Once baked, Let your pavlova cool completely on a wire rack. We turn our pavlovas upside down to pack them, giving the customers a nice flat base to decorate.
9. Decorate with your favourite cream and fruit! For our Classic Pav, we’ve drizzled a Strawberry sauce, then topped with fresh cream, more fresh cut Strawberries and finished with a sprinkle of store bought Gold Cake Decorating Balls for a nod to Xmas. You can use whatever you love ..fresh chopped mint or chopped pistachios … just to give your presentation that extra something for Xmas!
10. Enjoy!

Note: Strawberry Sauce
Ingredients: 2 punnets of strawberries, washed and hulled.
4 Tablespoons Caster Sugar and 1 teaspoon vanilla.

Method: Chop Strawberries in half. In a saucepan over medium high heat, combine your strawberries, sugar and vanilla. Heat stirring occasionally, you’ll see the sauce thicken and you can remove from heat after about 5mins.  Then in a blender puree ½ the Strawberries and then mix the sauce back into the remaining strawberries.