Traditional pavlova
An Aussie favourite, pavlova is prized for its crisp meringue and soft,
marshmallowy centre.
Preparation Time 30 minutes
Cooking Time 70 minutes
Ingredients (serves 10)
6 egg whites, at room temperature
315g (1 1/2 cups) caster sugar
3 tsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
375ml (1 1/2 cups) thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passionfruit, halved
1. Preheat oven to 150°C. Line a large baking tray with non-stick
baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down
2. Use an electric beater to beat the egg white in a clean, dry bowl
until firm peaks form. Gradually add the sugar, 1 tablespoon at a time,
beating constantly, until the sugar dissolves and the mixture is thick and
glossy. Beat in the cornflour, vinegar and vanilla essence.
3. Spoon the meringue mixture onto the disc and use a flat-bladed knife
to shape the meringue and make furrows. Bake in oven for 10 minutes.
4. Reduce oven temperature to 110°C. Bake for a further 1 hour or until
the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with
the door closed, to cool completely.
5. Use a balloon whisk to whisk the cream in a bowl until firm peaks
form. Spread the cream over the top of the pavlova. Top with mango and
banana. Drizzle over passionfruit pulp.
· Overbeaten egg white: Overbeating egg white breaks down the
structure and the meringue is likely to collapse during baking. Beat until
firm peaks form, then start adding sugar. If the egg white starts to
separate or looks curdled, it’s overbeaten and you'll need to
start again with fresh egg whites
Prettypinkbutterfly
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