Best pavlova recipe

Preheat oven to 140°C fan-forced (160°C conventional). Put half of the vinegar in the bowl of an electric mixer, and wipe thoroughly with paper towel to remove any remaining oil or grease, then wipe whisk head as well. Draw a 20cm circle on a sheet of baking paper, then turn over and use to line a lightly oiled heavy oven tray.

Put egg whites, cream of tartar and salt in bowl and mix with whisk attachment on slow speed for 3 minutes. Increase to medium speed and whisk until first peaks form.

Add sugar 1 tablespoon at a time, waiting 10 seconds between additions. When half has been added, increase to medium-high speed and continue adding sugar. When all sugar has been added continue whisking until smooth and glossy. Whisk in vanilla, then whisk in cornflour. Fold in remaining vinegar.

Spoon meringue onto prepared tray inside circle and gently spread upwards, staying within circle. Use a spatula to make a textured top. Put tray in oven and immediately reduce to 110°C fan-forced (130°C conventional). Bake pavlova for 1 hour 10 minutes without opening oven door. Turn off heat and cool in oven for at least 6 hours or overnight. If oven has a very tight seal, prop door ajar after 2 hours with a wooden spoon handle.

Serve pavlova topped with cream and fruit.