Step 1

Preparing your oven - Preheat a fan forced oven to 100C / 212F (110C / 230F for no fan). Make sure your baking rack is in the middle of the oven.

Step 2

To prepare your baking tray - Line a half sheet or large baking tray with baking paper. Get a plate or bowl that is 20cm / 8-inches in size and use a pen or marker to trace a circle. Turn the baking paper over. Set aside.

Step 3

To clean your mixing bowl - Add the 5g of white vinegar or lemon juice to a large, glass or metal mixing bowl and wipe down the inside using a paper towel. A clean bowl free of any fat residue will help your meringue to whip up properly.

Step 4

To separate your eggs - Separate the eggs one by one in a small bowl, adding them to the large mixing bowl as you crack each one. The key here is to not get any egg yolks in the whites, even a speck can prevent your egg whites from whipping up.

Step 5

Froth up your egg whites - Once you have the correct amount of eggs in your large mixing bowl (180g), add the cream of tartar or white vinegar. Use an electric hand mixer to beat on medium speed until the egg whites are frothy.

Step 6

To make the meringue - Turn the speed up to high and begin gradually adding your caster sugar, 1 tbsp at a time, waiting about 15 seconds between each addition. All up, it should take 5 minutes to add all your sugar. Once it’s all in there, continue beating on high speed for 5 minutes. The meringue will be thick and glossy and you won’t be able to feel any sugar granules when rubbed between two fingers.

Step 7

To finish your meringue - sift in the corn starch and add the vanilla extract. Use a spatula to very gently fold them through the meringue. Your meringue is thick, glossy and finished!

Step 8

To finish prepping your baking tray - dip your finger in the meringue and dab the corner of your baking tray with it. Stick the baking paper to the baking tray (marker side facing down).

Step 9

To shape your pavlova - add half the meringue to the baking tray, using the circle you drew as a guide. Gently spread out using a spoon or offset spatula. Get it as evenly flat as you can.

Step 10

Finish shaping - Add the remaining meringue and use the spatula or spoon to shape into a tall disc. Flat sides and evenly flat top. Get your sides slightly sloping. Get it as neat as you can without overworking it as you could risk deflating the meringue.

Step 11

To Bake - your pav is ready to go in the oven! Bake in the middle rack for 90 minutes. Do not open the door at any point during the baking time or cooling time. Once baked, leave in the oven to cool completely. Overnight is best!

Step 12

Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.

Step 13

Whip remaining ingredients - Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter and you’ll need to start again.

Step 14

You want to decorate and finish your pavlova no longer than an hour before serving. The cream needs to be kept cold right up until serving. Very gently spoon your cream on top of the pavlova and spread evenly on top. If your meringue cracked, use the cream to patch up the cracks.

Step 15

Add the fruit toppings on top, slice and serve!