Marshmallow Pavlova

Ingredients

• 1.4 egg whites, room temperature
• 2.250 ml castor sugar
• 3.2.5 ml vanilla essence
• 4.0.25 teaspoon white vinegar

Method

1. 1.Beat the egg whites until soft peaks form.
2. 2.Add a third cup castor sugar, beat until dissolved.
3. 3.Gradually add the remaining sugar, beat well after each addition.
4. 4.When the sugar is dissolved, add the vanilla and vinegar.
5. 5.Beat one minute only to combine. Mixture will be thick.
6. 6.Line a biscuit tray with foil. There is no need to grease the foil.
7. 7.Mark a 7" (18 cm.) diameter circle on foil with a pencil.
8. 8.Spoon the meringue into the circle, spread to edges, building up the sides to about 3" (8 cm.) in height.
9. 9.Carefully smooth sides and top of pavlova.
10. 10.With a knife blade, mark decorative grooves round side. Smooth over top, again. SHOULD LOOK LIKE A CAKE.
11. 11.Bake in a very slow oven for about 1½ hours.
12. 12.Turn off heat, cool in oven with door ajar.
13. 13.When the pavlova is quite cold, take a sharp knife and cut round outer top edge.
14. 14.The crisp meringue top will fall slightly on top of marshmallow, giving room for topping of your choice.
15. 15.Pavlova must completely cool on the tray before removing to a flat plate.
16. 16.Loosen from tray with a spatula or a broad, flat knife. Keep blade flat — if levered up, pavlova will crack.

Notes

• The traditional filling is whipped cream, sliced banana, strawberries and kiwi fruit.
• Author's note: 'I prefer a grenadilla curd filling.' — see Grenadilla Curd Filling recipe.
• 'Very slow oven' = approximately 120°C (250°F).