Everyone loves a good Aussie Pavlova or Pav as we affectionately refer to it. Topped with fresh cream and fresh fruit it’s a winner.

Great Aussie Pavlova

Ingredients

• 6 egg whites at room temperature
• pinch cream tartar
• 1 1/2 cups caster sugar
• 2 tsp corn flour
• 1 tsp white vinegar
• 600ml cream whipped with additional 1 tsp vanilla and 1 tsp caster sugar
• Fresh fruit- mixed berries and mint leaves look great

Method

1. Preheat oven to 150°C.
2. Place egg whites and cream of tartar in a clean, dry bowl and beat using an electric mixer until soft peaks form.
3. Gradually add the sugar 1 Tb at a time and beating until the mixture is glossy and sugar dissolves. Check by rubbing the mixture between two fingers to check for sugar granules.
4. Sift the cornflour in, add the vinegar and vanilla and fold through.
5. Spoon the meringue onto a baking tray lined with non-stick baking paper either in a wreath shape or traditional circle. You can neaten or leave it rustic looking.
6. Place in the oven and reduce the heat to 120°C. Cook for 1 hour.
7. After an hour, turn the oven off but leave the meringue to cool in the oven.
8. To serve, top with whipped cream and fresh fruit.

Tips

• Ensure bowl is very clean and dry.
• Carefully separate eggs- even a speck of yolk will cause the meringue to flop.
• Humidity is not your friend when making pavlova. Cooler weather or air conditioning helps.
• If your pavlova weeps it is because the sugar was not fully dissolved.
• Don’t over beat the meringue – it’s ready when it’s thick and glossy and sugar is dissolved.
• Cornflour and vinegar are not essential but they do help to stabilise the centre of the meringue.
• For more tips see here.