Could you get a dish any more Australian that the humble pavlova?

I know, I know, there’s some contention over the fact that the Kiwis were actually the first to whip one up, but – much like Russell Crowe – I’m claiming it as our own!

My friend Clare Steve is my Cooking Yoda. An ex-chef and cooking school teacher (among other things – find out more here), what she doesn’t know about food isn’t worth knowing. I asked her to share her fave pav recipe (and I’m secretly hoping she shares some of the actual dessert with me!)

She says this recipe creates a lovely marshmallow meringue which doesn’t tend to crack, and advises you’ll get the best results if you make it the day before you need it. So, get cooking!

What you need
4 egg whites (at room temperature)
250g caster sugar
1 tsp vinegar (plus extra for cleaning)
1/2 tsp vanilla essence
2 tsp cornflour

What to do

Set your oven to 200°c. Line an oven proof tray with baking paper.

Clean your whisk (or whisk attachment for a stand mixer) and your bowl with the extra vinegar and a clean cloth. You need a scrupulously clean bowl to get the most out of the egg white.  Whisk the egg whites until very stiff. Gradually beat in the sugar. Once the sugar is basically dissolved, add the vanilla, vinegar and cornflour and continue to beat until the mixture is stiff and satiny.

Spoon the mixture onto the baking paper. Starting from the middle of the meringue, push the mixture towards the edge of the tray in a fluid curving motion. You are looking to create a well in the centre, but still have lovely edges.

Place the tray into the oven. Instantly turn your oven down to 120°c. Cook for 1 1/2 hours. Turn off the oven and prop the door open with a wooden spoon and leave until completely cold (overnight is best).

Once cold, transfer the pavlova to a platter and fill with whipped cream and your favourite fruit combination. I personally like bananas and passionfruit but berries or a mix of tropical fruits are also yummy!