Well I had never tackled a classic NZ pavlova before and it turned out surprisingly well! Quite time consuming, but reasonably easy. I did it with a hand mixer!

I hate a messy kitchen, so like to get everything I need out and ready to go. Dishwasher empty, bench clean and where possible all utensils at the ready.

6 egg whites (I had a pouch and each egg white is approximately 40 grams so I weighed out 240 grams)

1 1/2 cups caster sugar (I measured this out into a small bowl for ease of adding slowly)

2 teaspoons cornflour (you can use the same spoon if you do it in this order)

1 teaspoon vanilla extract

1 teaspoon white vinegar

Preheat oven to 120C/100C fan-forced. My oven runs hot so I always go slightly lower than baking time specified. On a sheet of baking paper, trace a 20cm circle from a cake tin or similar, flip the paper over so the pen/pencil mark is on the underneath and set on a flat baking tray.

In a large, clean, dry bowl beat the eggs with a hand mixer until you have soft peaks. Start adding the sugar, a couple of tablespoons at a time beating well after each addition until all the sugar is gone. It should be glossy and starting to form stiff peaks. Add the remaining ingredients and one last mix to combine. Don’t over beat or it will leak (I learnt that!). At times you will need to scrape down the edges with a spatula. Don’t wack it on the side of the bowl, scrape with a spoon back into the bowl you want to keep the air in. Once done, dollop in the center of your circle. Spread with your spatula, it can be as rustic or as flat on the sides as you like, there are no rules! Just try and keep the top flatish so you can spread cream and add fruit once done. Or not. Cooking for me is about mostly winging it and seeing what happens!

Pop in oven and cook for 1 1/2 hours or until firm. Mine only took about 1 1/4 and was slightly brown. Turn the oven off leaving the pav in there and leave the door slightly open for at least an hour to cool. Pull out and leave to completely cool. The outside should make a tapping noise and will probably have cracked in bits – this is just what you want.

Whip some cold cream with icing sugar, and lather on top. Scatter with any fruit you have on hand or fancy. You will have crispy outside with a pillowy/marshmallow center. Even husband who stated he didn’t like pav or marshmallow ate it! And nodded. Oddly, mine was better the next day after being in the fridge over night. No idea why!

If you haven’t, give it a go. Easy. And everything can go in the dishwasher.