Ingredients
6 egg whites 
370g caster sugar 
1 tsp cornflour 
1 tsp white wine vinegar 
1 tsp vanilla extract 
600ml double cream 
Fresh fruit, here I used strawberry and passion fruit 

Method
Heat the oven to 150c.  If you have a stand mixer use this, otherwise an electric whisk is best.  You can do this freehand but it will take much longer and your arm will be extremely tired!  As long as all of your equipment is completely spotless you will have no trouble with the egg whites increasing in volume. 

Beat the egg whites for 3-5 minutes on a medium high speed until they form soft peaks (this just means until the egg whites are white rather than translucent and if you take a spoon, dip in and slowly pullout, the egg white will hold the shape for a moment before disappearing). Add the sugar, a spoonful at a time, beating after each spoonful for around 10 seconds. When all of the sugar is incorporated then whisk for a few minutes more, they will now be thick and glossy and will be holding their shape with the spoon test (at the stiff peak stage).  Add the cornflour and white wine vinegar and whisk for 1 more minute.

Line a baking tray with a silpat mat or with non-stick parchment paper (I find baking paper sometimes sticks to meringues).  Spread the meringue in a circle shape - this will be large and may well fill much of your baking tray. 

Put the meringue in the oven and immediately reduce the oven temperature to 120°C and cook for 1 hour 30 minutes.

When the pavlova has finished cooking, turn off the oven and prop the door open by a few cms.  Keep in the open oven to cool completely (this will take a couple of hours).  

When you are ready to serve, cut the strawberries in halves or quarters depending on their size.  Put the vanilla and cream into a stand mixer and mix on medium high until thick, this will take a few minutes only. I find that by the time I look and think it’s starting to look thick is when I turn off because by the point my brain kicks in and I actually  turn off my mixer it’s perfect. If you turn off the mixer and it’s not quite there just take your whisk attachment off of your mixer and finish by hand. Don’t over beat or your cream will go lumpy. 

If you are whisking by hand just whisk until the cream is gorgeously thick and beautiful - it is much easier to not overwhip by hand. 

To assemble, put the thick cream over the meringue and top with the strawberries.  Cut the passion fruit in half and drizzle the seeds and juice all over the top of the strawberries.  

- Recipe from Our Family Table by Julie Goodwin