Classic pavlova recipe

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Preheat the oven to 150°C/130°C fan/gas mark 2 and prepare the ingredients. Line a baking tray with parchment paper. Draw a 23cm circle on the parchment.
In a large, spotlessly clean and dry bowl, beat the egg whites until stiff but not dry.
Gradually add the sugar, just one tablespoon at a time, beating well after each addition. Beat until thick and glossy.
Add the vanilla extract, lemon juice and cornflour.
Fold in gently with a spatula.
Spoon the mixture inside the circle drawn on the parchment.
Spread the mixture from the centre towards the outside edges. The edges should be slightly higher than the centre.
Bake for one hour. Turn the oven off, crack the door open slightly using the handle of a wooden spoon and allow the meringue to cool in the oven.
When cooled, carefully remove the parchment and place the meringue on a flat serving plate. Top with whipped cream and fresh fruit and/or chocolate shavings.

Per Serving
185kcals, 3.3g fat (1.8g saturated), 38.4g carbs, 33g sugars, 3.1g protein, 2.3g fibre, 0.036g sodium

Classic pavlova