Impress your friends this weekend with a Classic pavlova an Australian made from scratch.
It’s easier than you think!!
Cooking Time 75 minutes
Ingredients (serves 6) 1 tablespoon cornflour 6 egg whites 1 teaspoon cream of tartar 1 1/3 cups caster sugar 1 teaspoon vanilla extract 1 teaspoon white vinegar 200ml pure cream 250g frozen raspberries, slightly mashed
1. Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
2. Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
3. Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
4. Slide pavlova onto a serving plate. Spread with cream and top with raspberries. Serve.
“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.“ ~Mark Twain