Passed down from my auntie, to my mum and then to me, this is one of the easiest desserts to make and always wows a crowd. I have teenage boys and usually need to double the recipe to accommodate big appetites.
INGREDIENTS
Meringue:
🎄6 egg whites
🎄1 cup caster sugar
🎄1½ teaspoons white vinegar
🎄1 tablespoon cornflour
🎄1 teaspoon vanilla bean paste
Topping:
🎄1½ cups (375ML) single (pouring) cream
🎄 ½ cup fresh raspberries
🎄 ½ cup fresh blueberries
🎄 ½ cup fresh strawberries, hulled and cut in half
🎄optional extra - icing (confectioners) sugar for dusting
METHOD
Preheat oven to 150°C (300°F). Mix the egg whites with an electric mixer until they are quite stiff.
Add the sugar a spoonful at a time, beating well to dissolve each quantity. Add the cornflour with the last amount of sugar. Whisk for a further 6 minutes or until the mixture is stiff and glossy.
Fold in the vinegar and vanilla essence.
Pile onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. I make a round Pavlova.
Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until crisp and dry.
Turn the oven off and allow the pavlova to cool completely in the oven, preferably overnight.
Place the cream in a bowl and whisk until soft peaks form.
Place the pavlova on a cake stand or plate and top with the cream and berries. Dust with icing sugar to serve. Serves 8