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
- 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
- Preheat oven to 150°C.
- Place egg whites and cream of tartar in a clean, dry bowl and beat using an electric mixer until soft peaks form.
- 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.
- Sift the cornflour in, add the vinegar and vanilla and fold through.
- 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.
- Place in the oven and reduce the heat to 120°C. Cook for 1 hour.
- After an hour, turn the oven off but leave the meringue to cool in the oven.
- To serve, top with whipped cream and fresh fruit.
- 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.