Step 1

Begin by preheating the oven to 120°C. Marka circle on a baking paper (about 20 cm). Cover the oven tray with this paper.

Step 2

Now, beat the egg whites using an electric mixer till soft peaks start forming. Add the caster sugar gradually and beat it till it gets dissolved after each addition. This should take about 7 minutes. Fold in the vinegar and cornflour as gently as you can. The meringue is ready.

Step 3

Spread the meringue inside the circle you placed on the prepared tray. Use a palette knife or a spatula to shape the meringue sides and start leveling the top.

Step 4

Bake this for 1 ½ hour or till it gets dry. Turn off the oven and leave the Australian pavlova to cool down in the oven. The door should be left ajar.

Step 5

Beat cream, vanilla essence, and sugar with an electric mixer an hour before serving up. Beat it till soft peaks form. Fill the pavlova with cream and deck it up with some cut fruits. You can use fruits of your choice including strawberries, kiwi, blueberry, and raspberry. Try to avoid melons for this dish as these fruits tend to be full of water. Berries are the best form of fruits to decorate an Australian pavlova. You can so use fresh mint leaves to decorate the top - it adds a tinge of freshness.

Step 6

Your Australian pavlova is ready to devour. You can cut equal slices and serve the pavlova to your guests.