This is a beautiful creamy, crunchy desert, easy to make and yummy to eat.
6 egg whites
a pinch of salt
1 1/4 cups caster sugar
1 tsp vanilla
1 tsp vinegar
2 tsp cornflour
300 ml whipped cream
raspberries or fruit to top
Preheat oven to 120 degrees celcius. Beat egg whites with salt until soft peaks form. Gradually add sugar about 1 tblsp at a time and beat until thick and glossy and sugar has dissolved.
Put a bit of mixture on your finger tips and rub your fingers together. If you can feel no sugar then you have mixed it enough. Add vanilla, vinegar and cornflour and mix until combined.
Place on a tray covered with baking paper and bake in oven for 1 1/2 hours or until hard and dry to touch,
I whipped my cream and then added frozen raspberries and mixed together and put on top of pavlova just before I served it. You can really put anything on top of it with the cream. I have even used peppermint crisp chocolate bars crushed up.