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Method. 1  Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. 2  Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. 3  Whisk in the vinegar, cornflour and vanilla. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. 2  When the meringue is cool, chop 100g of the strawberries. 3  Mix them with half the redcurrants and 2 tbsp icing sugar. 4  Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still gritty with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined.Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch.Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.dd cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch.