Gretchen Lowe Pavlova

Preheat oven to 150°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.

Whisk egg whites and salt until soft peaks form. Add sugar, 1/2 cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
Combine cornflour, vinegar and vanilla essence. Add to meringue and whisk until just combined.

Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C. Bake for 1 hour to 1 hour 15 minutes – the pavlova should be dry to the touch. Turn off the oven and leave to cool completely. Pile high with whipped cream and raspberries just before serving.


Egg whites 6
Pinch of Salt
Caster Sugar 1 1/2 cups
Cornflour 3 teaspoons
Vinegar 1 teaspoon
Vanilla 1 teaspoon