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.<\/p>\n
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INGREDIENTS:<\/p>\n
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For the base:<\/p>\n
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6 eggs, store brought and cold<\/p>\n
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1 1\/4 cups caster sugar<\/p>\n
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2 tbsp cornstarch<\/p>\n
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1 tsp white vinegar<\/p>\n
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1\/2 tsp vanilla extract<\/p>\n
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For the topping:<\/p>\n
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300ml thickened cream, refrigerated<\/p>\n
<\/p>\n
2 tbsp icing sugar, sifted<\/p>\n
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Seasonal pitted fruit of your choice (mango, strawberries, raspberries, nectarines, peach, passionfruit)<\/p>\n
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Method:<\/p>\n
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METHOD:\u00a0<\/p>\n
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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.\u00a0<\/p>\n
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2. Place a large glass bowl in the fridge. This is important for whipping the cream topping.\u00a0<\/p>\n
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3. Separate egg whites and egg yolks into two bowls, taking care to remove all yolk from the whites.\u00a0<\/p>\n
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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.\u00a0<\/p>\n
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5. Fold in cornstarch, vanilla extract, and vinegar.\u00a0<\/p>\n
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6. Add the meringue mixture to the baking paper circle, careful to lightly lift the mixture into a cake-like shape.\u00a0<\/p>\n
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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.<\/p>\n
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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).\u00a0<\/p>\n
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9. Cover the meringue with the whipped cream.\u00a0<\/p>\n
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10. Next, layer with seasonal fruit of your choice. Try mango, strawberries, raspberries, and blueberries!<\/p>\n","protected":false},"excerpt":{"rendered":"
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