Ingredients you will need:
6 eggs (separated)
1 1/4 cups of caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2tbs icing sugar powder, sifted
fruit to top with (I have used strawberries, bananas and kiwi fruit with grated chocolate)
Just so you know, you can put whatever fruit you like on top, many pavlovas also have pulp of passionfruit on them, but we don't like passionfruit!
Preheat your oven to 120°C (248°F). Line your oven tray with foil or baking paper. Brush with melted butter and powder with cornflour, shaking off the excess flour.
Use an electric mixer to whisk egg whites in a dry bowl until soft peaks form.
Add the caster sugar slowly as you whisk, one teaspoon at a time should do it. Beat well until the mixture is thick and glossy. Check if the sugar has dissolved by rubbing some of the meringue between your fingers. If its still a bit gritty keep mixing. If its smooth you are done.
Add the cornflour, vinegar and vanilla and mix until its blended in.
Spoon the meringue onto the foil. Try to have about a 24cm diameter circle. You can smooth the top of the meringue to make it a bit flatter for the toppings. Cook in the oven for 1 1/2 hours, or until the meringue is hard on the outside. Turn the oven off and leave the meringue in the oven with the door open to cool.
Whisk your cream and icing sugar powder in a dry bowl with and electric mixer until firm peaks form. Spoon the cream on top of the cooled Pavlova.
Top with your favourite fruits, shaved chocolate or whatever takes your fancy.
Voila, you are done! This is good for 2 to 3 days in the fridge. Or without the cream and fruit you can keep it in an airtight container for up to 3 days, that's if you can keep everyone away from it!
Just in case you were curious, this is what the "Pav" looks like inside....marshmallowy on the inside and crunchy on the outside....mmmmmmmm
(If you'd like step-by-step photos you can check out the guest post I did for Light & Sweet)
Have you ever tried one of these?