Pavlova

Repeat after me: I'm not afraid of the Mighty Meringue, I'm not afraid of the Mighty Meringue, I'm not afraid of the Mighty Meringue! Now you're cured!

The truth is you really shouldn't be afraid to make the Pavlova, it's actually easy and I'll prove it.

Ingredients:

5 large egg whites

1 cup (250 grams) superfine sugar (caster sugar)

1 teaspoon vinegar

1/2 tablespoon cornstarch

350-400 g fresh fruits (berries, kiwi, pineapple, mango, peaches, apricots)

Directions:

Preheat your oven to 150 ºC (300 ºF) and place rack in center of oven. Draw a 22 cm (approximately 8 inch) circle on a piece of parchment paper. Turn the paper over so the meringue won't touch the line you drew, but you will still be able to see it. Unless you consider yourself an old hand in geometry and you're confident to spread the meringue in a close to perfection circle.

First beat the egg whites. When soft peaks form, add the sugar, one tablespoon at a time, beating after each addition to dissolve the sugar. If you rub a bit of meringue between your thumb and index finger, you will know when the sugar is dissolved. Continue to beat until the meringue forms stiff and shiny peaks. Now fold in the cornstarch and vinegar, careful not to over mix or deflate the batter. You only need a few strokes with a rubber spatula, so don't get too zealous.

Spread the meringue inside the circle you drew on that parchment paper, but make a slight well in the center. In case you did not draw that circle, now's the time to regret it. Hope you've got skills, though, and manage to spread that meringue as close to a circle as it should be.

Bake the Pavlova for about an hour or so, until the outside is dry and has a pale cream color. Turn the oven off and allow the meringue to completely cool inside it, with the door slightly ajar.

The Pavlova can be stored in a cool dry place, in an airtight container (but not in the fridge) for up to five days.

Just before serving, place the Pavlova onto a serving dish. Don't worry if it cracks, it's not the end of the world.

You can top it with whipped cream (adjust the sugar amount in it keeping in mind that the meringue is also sweet) and fresh fruit. Serve immediately.

For the topping you need 250 ml (1 cup) whipped cream (sugar to taste, don't forget the meringue is also sweet) and about 350-400 g fresh fruits (berries, kiwi, pineapple, mango, peaches, apricots, whatever you like best)

Notes:

The egg whites should be at room temperature, so allow them to sit on the counter for about 30 minutes before starting.

If you don't have caster sugar, you can make your own. Place granulated sugar in a food processor or coffee grinder and pulse until it reaches a super-fine, but not powdery consistency.