Pavlova

 

Ingredients:

3 egg whites
1 cup caster sugar
2 tablespoons cornflour, sifted
2 teaspoons white vinegar

Method:

1.    Preheat oven to 150oC.

2.    Draw a 20cm circle on a sheet of non-stick baking paper and place upside down on a flat baking pan. 

3.    Place the eggwhite in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar, a tablespoon at a time, until the mixture in stiff and glossy.

4.    Add the cornflour and vinegar and whisk until just combined.

5.    Shape the mixture onto the baking paper within the 20cm circle.

6.    Place in the oven and immediately reduce the oven temperature to 120-130oC and bake for 1 hour.

7.    Turn the oven off and allow the pavlova to cool completely in the oven.

8.    Decorate with desired topping (or see below).

Topping (from my photo above):

300ml cream, whipped
1 punnet fresh strawberries, sliced
1 punnet fresh blueberries
pulp of 1 passionfruit or 4 tab of canned passionfruit in syrup