Delicious Pavlova

To make the pavlova, start by preheating an oven to 120°C.

Pour egg whites in a clean mixing bowl, fitted with a whisk attachment.

Start whipping until the egg whites start to go foamy. Then slowly rain in the sugar little by little. Continue whisking until the egg whites turn thick and glossy.

Then add in the lemon juice and vanilla extract and whisk till combined. Stop the machine and sift in the cornflour and fold until combined.

On a parchment lined tray, pile up big dollops of the meringue into a neat circle. Then using a rubber spatula, bring up the sides, around each meringue pile, into a decorative dome. Slightly level out the tops.

Bake in preheated oven for 90 minutes. Then turn off the oven, and leave in there to cool down for 30 minutes.
If you are baking the larger pavlova, it will take approximately 110 - 120 minutes baking time.

Once cooled, whip up Emborg Whipping Cream until stiff peaks form.

Just before serving, slice open the tops of the pavlova using a serrated knife and add in the chopped fruit pieces.

Then pile on a generous dollop of the whipped cream. Decorate with more fruit, for example strawberries, blueberries, kiwi, mango, passionfruit pulp, and serve!