4 egg whites, room temperature
250g caster sugar
1 teaspoon vinegar
1/2 teaspoon vanilla
1 dessertspoon cornflour
300mL thickened cream
1 tablespoons caster sugar extra
1-2 teaspoons vanilla extra
Fresh fruit in season
Preheat oven to 200 celsius.
Beat egg whites in very clean glass or metal bowl. Beat until stiff, then start adding the sugar and salt gradually. Beat really well between additions, as you want the sugar to dissolve in the egg.
When all of the sugar has been added, and the mixture is not grainy, add the vinegar and vanilla. Sift cornflour into the mixture and fold in gently.
Line a baking tray with a silicone sheet or silicone paper. Pile the meringue into the tray and smooth out to about 20cm diameter, flattening the top.
Place the pavlova in the oven and immediately turn down to 120 celsius. Bake for 70 minutes.
When cooked. Turn the oven off, and allow the pav to cool in the oven.
Add the extra sugar and vanilla to the cream, and beat until stiff. In a separate bowl, beat the mascarpone until creamy. Fold a little of the cream into the cheese to loosen it, and then fold it all back into the cream.
Top the cool pavlova with the mascarpone cream and fresh fruit.