1. Preheat your oven to 200º or 180º fan.

2. Separate your eggs and place the egg whites into a clean, grease free mixing bowl - preferably stainless steel or glass. Store your egg yolks in an airtight container as these can be used in other recipes!

3. Using the Dualit Hand Mixer with either the flat beaters or balloon whisk, slowly start to whisk the egg whites. Once soft peaks have started to form, add the cream cornflour and white wine vinegar.

4. Add the castor sugar to your egg white mixture one tablespoon at a time, continuing to whisk.

5. Check to ensure that all the sugar has dissolved by dipping your finger into the mix. If it feels gritty, the sugar has not fully dissolved and it will require more whisking until the mixture has a stiff, smooth texture.

6. Turn the mixture out onto a large baking tray, lined with parchment paper, and create a filled circle with slightly raised sides. You can use a piping bag and nozzle for this (if you prefer) for a smoother shape.

7. Bake your meringue - your oven should be preheated to a high temperature, but once you put the pavlova into the oven, immediately reduce the temperature to 120º/100º fan.

8. Bake for one and a half hours.

9. Allow your pavlova base to cool before adding your preferred toppings - we love fresh fruit and whipped cream, but feel free to go wild and add whatever your favourite flavours are... the possibilities are endless!

Tips...

• For a vegan alternative, use aquafaba in place of egg whites. Aquafaba is the liquid that comes in a can/tin of chickpeas. Two tablespoons is the equivalent of one egg white - so aim for 12 tablespoons (approximately all the liquid from one can of chickpeas).