I think pavlova is an eternally popular dessert and is always a great success when it is served. Also for those that are calorie conscious, it does have a considerably lower quantity of fat than other desserts (you might need to go easy on the cream though!)
Preheat the oven to 130C/250F/Gas Mark ½
Choose a large spotlessly clean mixing bowl.
Put the egg whites into the mixing bowl and beat them vigorously until they are stiffly beaten. If you were to turn the bowl upside down the eggs would not come out of the bowl and this is a good indication of the different stages that can be achieved. Be careful if case they do come out of the bowl!!
Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to beat well between each addition of sugar.
At this stage you need to turn off the mixer and add in the vanilla extract, cornflour and vinegar and then return the mixer to full speed for 50-60 seconds.
Using a piping bag, pipe the meringue mixture into 2 large discs (approximately 8 inch/20cm wide) onto a baking tray lined with parchment paper. When piping the discs I normally pipe a ring of meringue rosettes around the edge of one for decorative effect but you can be as innovative as you like. Place in the oven and after 15 minutes reduce the heat to 110C/225F/Gas Mark ¼ for a further 55-60 minutes or until the edge of the meringue feels crisp to the touch but the centre will still be quite soft.
Allow to cool completely (preferably overnight) and then decorate the cake filling the layers with chocolate ganache and cream. Garnish with basil leaves and sliced clementine’s.