Makes six heart shaped pavlovas or three pavlova stacks

Pavlova

140 grams of egg white (approximately 4 eggs)

1/8 teaspoon of salt

225 grams of caster sugar

1 teaspoon of white vinegar

1 teaspoon of vanilla bean paste

A few drops of pink food colouring (optional)

1 tablespoon of cornflour

For presentation

200 grams of whipped cream

Blueberries and raspberries

Make the pavlova

1. Pre-heat your oven to 200 C.
2. Line a baking try with non-stick baking paper.
3. Place the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment.
4. Whip on a medium-slow speed and gradually add the caster sugar.
5. Once all the sugar is incorporated, add the vinegar, vanilla bean paste and food colouring (if using).
6. Sift the cornflour into the egg white mixture and gently fold in with a spatula.
7. Pipe the mixture on to a baking tray in uniform shapes.
8. Bake for 7 to 10 minutes at 200 C, then turn the oven down to 100 C and continue to bake for 60 minutes.
9. Once the pavlova is completely cooled, top with whipped cream and berries. Serve immediately.