All over Pavlova

I know it is un-Australian, but I’m not a fan of the ‘national’ Australian cuisine Pavlova.  In fact, I had never event attempted to make one until a few weeks ago when I had a heap of egg whites left over after making Hollandaise Sauce for our breakfast again!

I must say my first attempt was fantastic and I was very proud of the outcome.  We were eating it for breakfast, lunch and dinner as it was only hubby and I at home!

Pavlova with strawberries and raspberries

Ingredients

• 6 egg whites
• 1 ¼ cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• ½ teaspoon vanilla extract
• 300ml thickened cream
• 1 punnet strawberries, quartered
• 1 punnet raspberries

Preheat oven to 120°C.

Line an oven tray with baking paper.  Tip – use a small amount of meringue on each corner of the baking paper as a ‘glue’ to hold the paper down when in the oven.  Brush with melted butter and dust with cornflour, shaking off excess.

Mark a 24cm-diameter circle on the paper.

Whisk egg whites in a clean dry bowl until soft peaks form.  Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.  

Add cornflour, vinegar and vanilla and whisk until just combined.

Spoon meringue onto the baking paper, keeping within the marked circle as a guide.  Smooth sides and top of pavlova.  Use a small spatula to forms little peaks around edge of pavlova.

Bake in oven for 1 1/2 hours or until pavlova is dry to the touch.  Turn off oven.  Leave pavlova in the oven with the door slightly open to cool completely.  When completely cold, transfer to serving plate or store in an airtight container until required.

Whip the cream and icing sugar until firm peaks form.  Spoon cream onto the top of pavlova.

Carefully place the strawberries and raspberries onto pavlova. 

Enjoy!

p.s note Labrador looking on ever-hopeful!