Snapguide
STEPS
INGREDIENTS
Preheat your oven to 150 fan forced or 160. (Round that mark) :D

Preheat your oven to 150 fan forced or 160. (Round that mark) :D

Separate your egg yolks and whites and put them in separate bowls. Make sure you don't have any grease in your bowl, or that any yolks get into the whites as this will ruin you pavlova!!

Separate your egg yolks and whites and put them in separate bowls. Make sure you don't have any grease in your bowl, or that any yolks get into the whites as this will ruin you pavlova!!

Using your beater.

It should look like this. The tip is to make sure it's very still, you should turn it upside down to see if it moves. Then add your caster sugar.

It should look like this. The tip is to make sure it's very still, you should turn it upside down to see if it moves. Then add your caster sugar.

Add your cornflour & vinegar..

Add your cornflour & vinegar..

Also your vanilla essence.

Also your vanilla essence.

Line your tray with baking paper or foil.

Line your tray with baking paper or foil.

Pour your mixture on your tray forming a mountain of fluffiness.. & bake for 40 minutes..

Pour your mixture on your tray forming a mountain of fluffiness.. & bake for 40 minutes..

Until it looks like this.. Be aware that pavlova's always gonna crack and collapses a few minutes after you take it out of the oven, so I recommend to leave your pavlova in the oven for the night.

Until it looks like this.. Be aware that pavlova's always gonna crack and collapses a few minutes after you take it out of the oven, so I recommend to leave your pavlova in the oven for the night.

Whip your cream.

Whip your cream.

And then add your cream to the pavlova.

And then add your cream to the pavlova.

And add with any type of fruit you want, or leave it plain. Bye

  • 4.0 Eggs
  • 3/4c Caster sugar
  • 2.0tsp Cornflour
  • 1/2tsp Vinegar
  • 1.0tsp Vanilla Essence
  • Pinch of salt
  • A Tray