Traditional pavlova

Pavlova is an Australian classic which is favoured in summer as a light and delicious treat.

Ingredients:

• 5 large egg whites
• 1 cup caster sugar
• 1 1/2 tsps cornflour, sifted
• 3/4 tsp white vinegar
• 300ml thickened cream
• 1 tsp vanilla extract
• 110g tin passionfruit pulp
• 250g punnet strawberries, hulled and halved
• 2 mangoes, peeled and diced
• 2 kiwifruit, peeled and sliced
• 1 peach, sliced

Method:

1. Preheat oven to 140°C. Fully grease a deep, 7 inch springform tin, then line the base and sides with baking paper.
2. Using an electric mixer, whisk egg whites in a clean dry bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating well after each addition, until sugar dissolves and the meringue is thick and glossy.
3. Add cornflour, vinegar and vanilla and whisk until just combined.
4. Spoon the meringue into the tin, and place on the oven’s lowest shelf, ensuring there’s plenty of room above for the meringue mixture to rise.
5. Bake for 1 hour, or until the pavlova is dry to the touch. Turn the oven off, but leave the pavlova in the tin inside the oven for 1 hour to slowly cool.
6. Just prior to serving, whip the cream to dollop consistency and spoon it onto the top of pavlova. Top with fresh mango, peaches, kiwifruit, strawberries, and passionfruit.

(photo credit: TLV and more via photopin cc)

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