Classic pavlova

Name: Classic pavlova
Prep time: 90 min
Total time: 90 min
Yield: 6 people
Cuisine: Australian
Ingredients: 6 Egg whites; 270 g Caster sugar; 2 tsp Cornflour; 1 tsp White vinegar; 1/2 tsp Vanilla extract; 300 ml Whipping cream; 2 tbsp Icing sugar; 250 g Strawberries, quartered; 125 g Raspberries; 170 g Blueberries; to taste Passion fruit pulp

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A classic pavlova has a crisp shell, a marshmallow-soft centre and a generous topping of whipped cream and fruit. It is one of those iconic Australian desserts that still feels festive and impressive, yet it is very achievable once you understand the meringue.

Serves: 6 people

Preparation time: 90 min

Ingredients

Egg whites – 6
Caster sugar – 270 g
Cornflour – 2 tsp
White vinegar – 1 tsp
Vanilla extract – 1/2 tsp
Whipping cream – 300 ml
Icing sugar – 2 tbsp
Strawberries, quartered – 250 g
Raspberries – 125 g
Blueberries – 170 g
Passion fruit pulp – to taste

Method

1. Heat the oven to 120°C and line a baking tray. Draw a dinner-plate-sized circle on the paper so you have a guide for shaping the meringue.
2. Whisk the egg whites until soft peaks form. Add the sugar a spoonful at a time, beating well after each addition until the meringue is thick, glossy and no longer gritty between your fingers.
3. Fold in the cornflour, vinegar and vanilla. Spoon the meringue onto the circle and shape it into a tall round with a slight dip in the centre for the topping.
4. Bake for about 1 1/2 hours until the outside feels dry. Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
5. Whip the cream with the icing sugar until softly firm. Spoon it onto the cooled pavlova and finish with the berries and passion fruit just before serving.