Weirdly enough, this recipe was from an extra-large glazed plate that we used to have in the kitchen at home, that used to belong to my maternal great-grandmother. The theory was that you would make the pavlova mixture, then spread it onto the plate and cook it in there. What a time to be alive! When separating the eggs, do it in three different bowls: one for the yolks, one for the whites, and one to crack them into (one at a time). This way, if you accidentally pierce the yolk, you haven't ruined it all!
- 6 egg whites
- pinch of salt
- 1 1/2 cups castor sugar
- 1 level dessertspoon cornflour
- 1 dessertspoon vinegar
- whipped cream and fruit, to serve
- Beat egg whites with the salt until stiff peaks form.
- Gradually add sugar, then lightly fold in the cornflour and vinegar.
- Wet a large plate with cold water, then heap the mixture onto the damp surface. Shape out to within 1 1/2 inches of the edge.
- Gas Oven: Bake on the bottom shelf at 150C for 1 hour
- Electric Oven: Bake at 120C on a lower shelf for 1/2 hour, reduce temperature to 90C and bake for a further 45 minutes or until the outside is crisp
- Allow to cool completely
- Top pavlova with fruit and whipped cream as desired.