1 Pavlova is a classic Australian dessert that involves baking a

2 large meringue that is crisp on the outside and soft on the

3 inside, and then covering it in whipped cream and fresh fruit.

4 Ingredients
5  6 large egg whites
6  Pinch of salt
7  300g caster sugar
8  1 ½ teaspoons cornflour
9  1 ½ teaspoons white vinegar
10  300ml pouring cream
11  1 cup seasonal berries

12 Method
13 1. Preheat oven to 120ºC. Trace around a 24cm dinner plate or
14 cake tin onto baking paper and place the baking paper onto a
15 baking tray.

16 2. Combine eggwhites and salt in the bowl of an electric mixer

17 and whisk until stiff peaks form. Gradually add sugar, 2
18 tablespoons at a time, beating constantly, but gently, until
19 the mixture is glossy and can be held upside down without the
20 mixture falling out. If you overbeat the foam will dry out.

21 3. Whisk in cornflour and vinegar. Shape mixture on baking

22 tray, keeping within the circle. Smooth the mixture into a
23 cake shape and remember to flatten the top.

24 4. Place in oven on the bottom shelf and immediately turn the

25 heat down to 110 degrees C and bake for 1 hour. Turn off the
26 oven and allow the pavlova to cool inside the oven until the
27 oven is cold. This can take a few hours.

28 5. Remove the pavlova and carefully remove the baking paper

29 from its base. Whip the cream, cover the pavlova with cream
30 and add seasonal fruit such as strawberries, kiwi fruit,
31 berries and drizzle with passionfruit.

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