The Famous Aussie Pavlova

The Famous Aussie Pavlova

Method
Serves 6-8
Meringue

Preheat your oven to 150°C.

Line an oven tray with baking paper.

Flip a dinner plate (approximately 20cm in diameter) upside down on the tray and use a pencil to trace around the outside of the plate.

Place the egg whites in a large bowl and beat them until stiff peaks have formed. You can use hand-held electric beaters or a stand mixer for this step.

Continue to beat the egg whites and add the caster sugar a little bit at a time.

Once the sugar has been incorporated, add the vinegar, cornflour and vanilla and mix until everything has combined.

Take the baking paper you traced the plate on and flip it upside down so the side of the paper with the circle is touching the tray. You should still be able to see the outline of the circle on the other side of the paper.

Spoon the meringue mixture into the centre of the circle. Create a small dip or crater in the middle of the meringue.

Place the meringue in the oven and bake for 1 hour.

Once baked, turn the oven off and allow to cool completely before removing the pavlova from the oven.

To Serve

Put a handful of strawberries into a food processor. Add 2 tablespoons of icing sugar and blitz until smooth.

Pass the pureed strawberries through a sieve to remove most of the seeds.

Combine remaining strawberries, remaining fruit and pureed strawberries in a bowl. Carefully fold the mixture so the fruit is coated in the puree.

In a medium sized bowl, whip the cream with the remaining icing sugar until stiff peaks form.

Spoon whipped cream into the centre of the meringue and top with the berries.


Chef’s Tip: You can make the pavlova up to a day ahead of time and simply decorate with cream and fruit just before serving. Mix up the toppings and use your favourite seasonal fruit.

This recipe is courtesy of Tobie Puttock and Prahran Market.


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