Pavlova

• Separate the eggs when they are cold and then ensure that the whites are at room temperature before beating them. It is also important that your utensils are extra clean.
• Beat the eggs on a medium speed until they reach soft peaks.
• Gently sprinkle sugar onto the egg whites, one teaspoon at a time. Don't stop beating until all the sugar has been added.
• The whites will become thick and glossy with the gradual addition of sugar. Once all the sugar has been added, gently fold in the cornstarch and vinegar with a plastic spatula.
• Gently spread the mixture onto the circle on the foil.
• Shape the mixture to form a circular base. Make the sides slightly higher than the middle so that there is a slight well.
• Bake the mixture for 1 hour and 15 minutes. The result will be a pale, pinkish eggshell colored meringue. Cracks will form but this is normal. Turn the heat off and let the meringue shell cool completely in the oven with the door slightly ajar. Remove the shell from the oven just before serving.
• Meanwhile, whip the cream until soft peaks are formed and slice the fruit for the topping.
• Gently spread the cream on top of the meringue. Next, arrange the fruit on top. You can use fruits like strawberries, blueberries, raspberries, kiwi fruit, bananas and passion fruit.