The classic pavlova. Heavenly with its crunchy outer, creamy filling and smothered in summer fruits. I think it goes perfectly with sun kissed shoulders, bare bottoms running through sprinklers and backyard cricket. Don't you?
- Ingredients
- 4 eggwhites
- 1cup caster sugar
- 2tbs cornflour
- 2tsp white vinegar
- 1cup pouring cream
- 2cups of chopped fruit (mango, kiwi, strawberry, blueberry, banana)
- 1/2cup passionfruit pulp
- Method
1/ Preheat the oven to 150. Place the egg whites in a bowl and whisk (electric mixer) until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy
2/ Add the cornflour and vinegar and whisk until just combined
3/ Shape the mixture into an 18cm round dome on a baking tray (line with baking paper)
4/ Reduce oven to 120 and back for 1hr 20min. Turn the oven off and allow the pavlova to cool completely in the oven. (Don't open the oven door at all during this time)
5/ Whisk the cream until soft peaks form. Spread over the pavlova, top with the fruit and pour over the passionfruit pulp
Tip - You can store the pavlova in an airtight container (undressed) for 5 days
Adapted from Donna Hay "Seasons"
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