Ingredients 

• 5 egg whites 
• 1 ¼ cups caster sugar 
• 2 tsp cornflour 
• 1 tsp white vinegar 
• 2 cups thickened cream 
• 1 tsp vanilla essence 

To decorate  

• 1 punnet strawberries, halved 
• 2 fresh figs, cut into thin wedges 
• Seeds of ½ small pomegranate 
• Fresh mint sprigs 

Method 

1. Preheat oven to 120°C, fan-forced.
2. Mark out a circle (about 22cm diameter) on a sheet of baking paper. Turn paper over, place trace-side down onto a greased baking tray.
3. Beat egg whites in an electric mixer until soft peaks form. With beaters running, add caster sugar 1 Tbsp at a time, beating well after each addition. Continue beating until thick and glossy (total beating time about 7-8 minutes). Sprinkle over cornflour and vinegar and fold gently into meringue.
4. Spoon meringue mixture onto baking paper, in a wreath shape, using tracing as a guide. Gently smooth over sides and top.
5. Bake in oven for 1 hour 15 minutes or until dry and crisp. Turn oven o and partly open oven door, allow pavlova to cool in oven for 2 hours. Then remove from oven and cool completely.
6. To serve, beat cream and vanilla until soft peaks form. Place pavlova on a platter or board. Spoon whipped cream over top, then decorate with halved strawberries, fig wedges, seeds of pomegranate and mint sprigs.

Recipe by Market Magazine