Perfect pavlova

Preheat the oven to 130°C. Lay a silpad mat over a baking tray.Beat the egg whites until they are just stiff with shiny peaks.Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy.Whisk in the cornflour and vinegar.Spoon the beaten egg whites onto the silpad, then, using a spatula, spread the mixture into a rough circle.Bake for 1½ hours then turn off the oven and leave the meringue inside until completely cool.Cook’s note: We topped our pavlova with 1 cup cream (whipped to soft peaks with 2 T sifted icing sugar), lashings of home-made lemon curd and slices of fresh mango, but try our alternative suggestions (right) for other inspired topping ideas.For our step-by-step slideshow on how to make the perfect pavlova click here: Perfect pavlova