Pavlova's are an Aussie tradition. For all my non-Australian friends you must try this.
There are many stories about how the Pavlova came to be. It is like a meringue but due to the addition of acid and cornflour, it is soft on in the inside and crunchy on the outside.
This is one of my husband and father in law's favourite desserts. We started out buying the meringue base from the Supermarket and just whipping cream and adding fresh fruit.
One day I found a simple recipe. Its is very tried and tested in my home and I know it will work for you.
Since I made it the first time I've become really quick at putting it together and now it takes about 10 minutes preparation time. I always have spare egg whites around. I freeze them when Ive used yolks for other recipes. I freeze them in ice block trays, an egg white per hole. When they are frozen I crack them out and put them in a larger container and when its time to use them I just pull out enough for my recipe.
I also love the fact that you can use light thickened cream or the good stuff if you like. And even better its covered in fresh fruit. My favourites are strawberries and passionfruit, but there are many variations. Choose whatever topping your family love.
Trust me you have to try this recipe. Everyone will love it.
Prep Time: 10 minutes
Cooking Time: 1 hour
Ingredients.
Base:
- 4 egg whites
- 1/4 teaspoon cream of tartar (Cream of tartar increases the volume of eggwhites when beating and gives the pavlova a crispy crust) - if you do not have access to cream of tartar, replace with 1 teaspoon of white vinegar.
- 1/2 teaspoon vanilla extract
- 1 cup castor sugar
- 2 teaspoons cornflour, sifted
Topping:
- 1 1/2 cups cream
- 1/2 teaspoon vanilla extract
- fresh fruit (e.g. strawberries, raspberries, blueberries, kiwifruit, passionfruit pulp)
Method:
- Preheat oven to 150 degrees celcius. Line a baking tray with baking paper.
- Beat the eggs whites, cream of tartar and vanilla extract in a clean, dry bowl until stiff peaks form. Gradually beat in sugar until thick and glossy. I add one tablespoon at a time and make sure the sugar has dissolved into the mixture. Beat in the sifted cornflour.
- Spoon mixture onto prepared tray and use a palette knife to shape it into a circle about 3 cm high and flat on top. Bake for 1 hour, until pale cream, risen and crisp. Cool in the oven with the door ajar or on a wire rack.
- Whip cream with vanilla extract and keep cold until the meringue base is cool to touch.
- To serve, top with whipped cream and decorate with fresh fruit.
