I love this tried-and-trusted pavlova recipe from Maureen Simpson's Australian Cuisine (Methuen Haynes 1986). Piled high with whipped cream and summer fruits, its crisp meringue exterior with soft marshmallow interior is the stuff dreams are made of.
- Prep Time : 20 minutes
- Cook Time : 1h 45 min
- Yield : 8 -10
- organic or free range egg whites - 6
- generous pinch of salt
- caster sugar - 1 1/2 cups
- cornflour - 1 1/2 tablespoons
- white vinegar - 1 1/2 teaspoons
- vanilla essence - 1 teaspoon
- thickened cream - 2 cups (500ml), whipped
- fresh strawberries - 1 punnet, washed, hulled and quartered
- mango - 1, peeled and cut into crescent shapes
- passionfruit - 3 -4
Preheat oven to hot (200C/180C fan-forced). Brush the base of a 26cm-28cm diameter springform cake tin with melted butter, dust with cornflour and tap away excess (the cornflour gives a nice dry surface to base of the pavlova).
Whisk egg whites and salt until stiff. Add the sugar 1 heaped tablespoon at a time until all the sugar has been added. The egg whites should be thick and shiny when finished. Add the cornflour, vinegar and vanilla and stir gently until incorporated.
Pile onto prepared cake tin base, making sure the height is at least 6cm (2 1/2 inches) high. Use a spatula to rough the surface. Try to shape the sides so that they slope in towards the centre but don't make the mistake of scooping out the centre.
Drop oven temperature to low (120C/100C fan-forced) before placing in the oven. Bake 1 1/2 - 1 3/4 hours.
Remove from oven and allow to cool before transferring to a serving platter, using a long spatula to ease the pavlova from the base.
Fill with whipped cream and summer fruits when cold, preferably no more than 1 hour before serving.
Tip: Make sure to use an unopened packet of caster sugar so there's no moisture in it. If you have frozen egg whites in your freezer, defrost and use them as they are ideal for making pavlova and meringues.