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Traditional Pavlova

Traditional Pavlova

It wouldn’t be right to write a cookbook called Classic and not have a pav in it. This is an Aussie icon. No correspondence will be entered into.

Serves:

Makes one very big pavlova

Preparation Time:

20 Minutes

Cooking Time:

1 hour and 10 minutes

Ingredients

6 egg whites
¼ teaspoon salt
1 ⅔ cups (370 g) caster sugar
1 tablespoon corn flour
1 teaspoon white vinegar
600 ml thickened cream, whipped
Fresh seasonal fruit (mango slices, strawberries, passionfruit etc)

Method

  1. Preheat the oven to 170°C. Grease a 25 × 38 cm baking tray and line it with non-stick baking paper. Beat the egg whites and salt in an electric mixer until soft peaks appear. Add the caster sugar a little at a time, whipping continuously until it is all incorporated. Continue to mix until the egg whites form stiff, glossy peaks.
  2. Gently fold in the cornflour and vinegar, being careful not to knock the air out of the mixture. Spread the mixture onto the baking tray, leaving a 2 cm space around the edges.
  3. Bake for 30 minutes, then reduce the temperature to 140°C and bake for a further 40 minutes. Turn the oven off and prop the door open a couple of centimetres. Allow the pavlova to cool in the oven. When it is completely cool, top with whipped cream and fruit to serve.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

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