1 tsp white wine vinegar or 1/2 tsp cream of tartar
200 g caster sugar
150 g butter
300 ml cream
1 punnet of raspberries, blueberries, strawberries
1/4 cup sugar
Preheat oven to 350°F. and line a large baking sheet with foil. In a large bowl with an electric mixer beat together whites, sugar, corn flour, vinegar, and vanilla on low speed until just combined. Beat on high speed 3 to 5 minutes or until mixture forms stiff, glossy peaks.
Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle. Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
For the fresh fruit
Add all fruit together, two hours before serving and mix with the sugar so the fruits will be sweet.
Beat the whipping cream until it holds soft peaks and spread over Pavlova. Add the fruit on top of whipped cream.
When making the toffee sauce. Remember to have a clean sauce pan. Wipe with lemon juice.
Add the butter to medium hot saucepan. When melted add the sugar and mix till it turns a caramelised brown colour.
Add the cream and bring to the boil. Simmer for five minutes and let cool.
When cold, add the sticky toffee sauce over the Pavlova with the fruit on top and serve.