Recipe for the generational family pavlova recipe – here it is.

NEVER FAIL PAVLOVA

3 egg whites
1½ cups castor sugar
1 teaspoon white vinegar
1 rounded teaspoon cornflour
2 tablespoons boiling water

300ml cream and 1 teaspoon icing sugar, to decorate
Seasonal fruits to decorate

Preheat oven to 130 degrees C (fan forced).

Grease a baking tray and line with baking paper or alternatively {better option} grease a large ovenproof plate (diameter 28cm approximately).

Place all ingredients in the bowl of an electric beater, boiling water last, and then beat until stiff peaks form.

Spoon in a mound in the centre of the baking tray or plate. With a flat bladed knife or spatula, shape into an 18cm diameter round.

Bake for 15 minutes, then reduce oven temperature to 100 degrees C and bake for a further 45 minutes. Turn off the oven and leave until cold (overnight is fine) with the oven door just a smidgeon ajar.

Decorate with whipped cream and seasonal fruits. Cut into portions with a knife that has been dipped in hot water, then dried.

Whip the cream with the icing sugar until medium peaks form. Spread over the cold pavlova and decorate with seasonal fruits.

Serves 6