The Gilbert's Aussie pavlova
150ml eggwhite (approximately 4 eggs)
1 cup (250g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch)
2 teaspoons white vinegar
1 cup (250ml) single pouring cream
fruit to decorate - passionfruit, strawberries, rasberries, kiwi fruit, banana
Preheat over to 150C.
Place eggwhite in the bowl of an electric mixer and whisk until stiff peaks form
Gradually add the sugar, whisking well, until the mixture is stiff and glossy (you can tell when it's stiff and glossy when the mixture has tripled in volume and stands up when the beaters are lifted out)
Shape the mixture into an 18cm round on a baking tray lined with non stick baking paper.
Reduce oven to 120C and bake for 1 hour and 20 minutes.
Turn oven off and allow the pavlova to cool completely in the oven.
Whisk the cream and spread over the pavlova.
Top with fruit and grated chocolate