Meringue

• 4 chilled egg whites
• pinch of salt
• 1 cup sugar (separated as ¾ & ¼ cup)
• 1 tsp vinegar

Whipped Cream

• 1 pt heavy whipping cream
• ¼ cup sugar

Garnish

• fresh fruit

Make Meringue

1. In a large chilled bowl, beat egg whites with a mixer until frothy
2. Add a pinch of salt and beat just to mix
3. Gradually add in ¾ cup of sugar, beating continuously
4. Add 1 tsp vinegar and beat to mix
5. Add remaining ¼ cup of sugar and beat to stiff peaks

Bake Pavlova

1. Preheat oven to 240º
2. Line a baking sheet with parchment paper
3. Place mixture on the parchment-lined baking sheet. Bake for 1½ hours, then turn oven off but leave pavlova in the oven with the oven door ajar and let cool completely in the oven

Make Whipped Cream

1. Mix 1 pint of heavy cream with ¼ cup sugar and whip until soft peaks form

Assemble

1. Once pavlova has cooled completely, remove from oven and cover with whipped cream
2. Garnish with fruit (Simon and Ava use blueberries and sliced kiwi)
3. Chill until ready to serve