Pavlova

Eggs - 4 large (at room temp)

Castor Sugar - 1 cup

Vanilla Essence - 1 tsp

Vinegar - 1/2 tsp

Cornstarch - 1/2 tsp

For the topping

Whipped cream - 1 cup

Vanilla essence - 1/2 tsp

Castor sugar - 1 tbsp

Fresh fruits - kiwi / strawberry / peaches / pineapples

 In a bowl, whisk the eggs till soft peaks are formed. Start adding the sugar, 1 spoon at a time so it dissolves completely. Start whisking on high speed, till stiff shiny peaks are formed. Add the vanilla essence. Sprinkle vinegar and cornstarch and lightly fold them in with a spatula.

Spread into baking dish and form a small well at the center (for the toppings later)

Bake at 130C for 45 - 60 mins, till the outside is dry and pale cream in colour. Turn off the oven and let the meringue cool inside the oven with the door slightly ajar.

Once cooled and just before serving, whip the cream till soft peaks are formed. Add sugar and vanilla essence. Fold into the well of the meringue. Decorate with the fresh fruits. Serve immediately.

by Mekha Jobin