Pavlova

25 Nov 2017

This much-loved Australian meringue cake has a reputation for being difficult to master. But as long as you have time and patience, your results will be great.

INGREDIENTS

4 large eggwhites

220g superfine(caster) sugar

2 teaspoons cornstarch (cornflour)

1 teaspoon white vinegar

Whipped cream, to serve

Seasonal fruit, to serve

METHOD

Preheat the oven to 150°C. Line a heavy baking tray with baking paper.

Using electric beaters, beat the eggwhites on medium speed until soft peaks form, adding a pinch of salt. Begin adding sugar, a spoonful at a time, then increase the speed to high and continue beating until the mixture is thick and glossy. 

Sift over the cornstarch and add the vinegar. Fold into the eggwhites using a spatula and very gentle strokes.  Pile the mixture onto the prepared baking tray and put in the preheated oven.

Immediately turn the heat down to 130°C and bake for one hour. Turn oven off and leave meringue to cool overnight.

Before serving, top with whipped cream, passionfruit, berries, kiwi or other seasonal fruits of your choice.

Recipe extracted from Bake Your Cake and Eat it Too. Published by New Holland Publishers, available from all good bookstores or at newhollandpublishers.com