Australia Day pavlova

Prep time

Minutes

Cook time

Minutes

Serves

Adults

Medium

Difficulty

Easy - Med - Hard

Australia Day pavlova

The great Aussie Pavlova! With a delicate meringue crust on the outside, soft marshmallow on the inside, topped with cream and seasonal fruit, the pav is always a favourite at Australia Day gatherings.

Ingredients

6 egg whites
1 1/2 cup (330g) caster sugar
1 tablespoon cornflour
1/2 teaspoon white vinegar
300 millilitre thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla essence
250 gram strawberries, halved
3 passionfruit

Method

Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.

Please note: Undecorated pavlova can be made several days ahead; store in an airtight container.