Laun/Pruett Recipe Collection
Pavlova

6 eggwhites
2 cups superfine caster sugar
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

Preheat oven to 220°C (430°F).
Place the eggwhites in an electric mixer and whisk on high until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding another tablespoon. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy. Scrape down the sides of the bowl with a spatula. Add the vinegar and whisk for a further 2 minutes or until glossy and combined.
Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound.
Reduce temperature to 50°C (125°F) and bake for 1 hour or until dry and crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven.
Place the cream in a bowl and whisk until soft peaks form. Place the pavlova on a cake stand or plate and top with the cream, berries of choice or cherries. Dust with icing sugar to serve and indulge!

Recipe Contributed by Gabriela Strack via the Spillane family