John Sandercock’s famous pavlova recipe
- 4 large egg whites (room temperature)
- Pinch salt
- 1 cup Castor Sugar
- 2 tsp cornflour
- 1 tsp lemon juice
- 1 tsp vanilla essence
- Fruits for garnish
Preheat oven to 110c
Beat salt & egg whites until stiff and form soft peaks
Gradually add sugar, beating continuously until all sugar is dissolved & mixture forms thick glossy peaks.
Sift in cornflour and beat until combined
fold in lemon juice & vanilla.
Grease oven tray & line with baking paper.
Pile mixture onto tray, forming desired shape, leaving hollow in centre for filling
Bake for aprox 90 minutes or until firm.
Turn oven off & leave pavlova in oven to cool.
Beat cream with a little icing sugar until thick, then spread onto pavlova.
Decorate with fresh seasonal fruits as desired