Summer Pavlova

The pavlova is a beloved dessert, most associated with Christmas festivities in the South-Pacific. While its origins cause a light-hearted squabble between Australians and New Zealanders, everyone can agree the pavlova is a delicious crowd-pleaser.

INGREDIENTS:

For the base:

6 eggs, store brought and cold

1 1/4 cups caster sugar

2 tbsp cornstarch

1 tsp white vinegar

1/2 tsp vanilla extract

For the topping:

300ml thickened cream, refrigerated

2 tbsp icing sugar, sifted

Seasonal pitted fruit of your choice (mango, strawberries, raspberries, nectarines, peach, passionfruit)

Method:

METHOD: 

1. Preheat your oven to 135 degrees Celsius. Grab a large sheet of parchment paper and draw a large circle (9-inch circumference) in the centre. Alternatively, you can use a silicone baking sheet. Set aside. 

2. Place a large glass bowl in the fridge. This is important for whipping the cream topping. 

3. Separate egg whites and egg yolks into two bowls, taking care to remove all yolk from the whites. 

4. Beat egg whites until stiff. Gradually add caster sugar, 1 tablespoon at a time, beating well after each. Once all sugar is added, beat meringue until thick, glossy, and opaque. 

5. Fold in cornstarch, vanilla extract, and vinegar. 

6. Add the meringue mixture to the baking paper circle, careful to lightly lift the mixture into a cake-like shape. 

7. Bake in the preheated oven for 1 hour. The pavlova should be dry and sound hollow when lightly tapped. Let cool completely on a wire rack, before carefully transferring to a serving plate.

8. Add thickened cream to the refrigerated bowl and beat with an electric or hand whisk until stiff peaks form (cream clings to whisk and peaks stand straight). 

9. Cover the meringue with the whipped cream. 

10. Next, layer with seasonal fruit of your choice. Try mango, strawberries, raspberries, and blueberries!