June’s Easy Pavlova
Beat 6 room temperature egg whites until stiff. Add 2 cups sugar, 6 Tbsp boiling water, 1 dsp white vinegar, 1 dsp cornflour, 1 tsp vanilla essence. Beat for 20 minutes on high speed. Meanwhile preheat oven to 180 degrees C. Line a tray with baking paper and spray lightly with non stick oil. Pile the meringue onto the tray and either make a small well in the centre or flick with a knife to form peaks. You do whatever you like to make the shape but it must be fairly thick (about 6cm at the thickest part). Place in preheated oven and leave for 10 minutes, then turn the oven off and allow it to cool completely. At least three hours or overnight is best. If you made a well in the centre it can be filled easily with fruit and cream. Or as I often do, with a lemon honey mix. Take the egg yolks and beat them lightly with 2 dsp cornflour. In a pot put the juice of six lemons and the zest of two. Add ½ cup of water, 1 cup of sugar and bring to the boil until the sugar has dissolved. Take off the heat and add some of the hot liquid to the egg yolks and mix well. This will help to stop the eggs curdling. Add the egg mixture back into the pot and simmer gently to thicken. Allow to cool and either pour into the well of your pavlova just before serving or place in a jug beside it and your guests can add if they want.