VegetArian RECIPE

Pavlova with Fresh Fruit

The humble pavlova is a favorite in Australia, and I've been cooking this as long as I can remember. It's sweet and light, and it works with most fruits. I just swap it out based on the season. Think sweet and tart – that always goes so well with the crunchy sugar crust and the marshmallow filling.

Ingredients

225 ml egg whites 

1 ½ cups caster sugar 

1 ½ teaspoons white vinegar 

1 cup cream, whipped for topping, and / or custard 

Fresh fruit for decorating 

Equipment:

Oven, electric mixer

- Serves 8 -

HOW TO MAKE IT

  1. Preheat oven to 150°C (300°F). 

  2. Place the egg whites in the bowl of an electric mixer, and whisk on high speed until stiff peaks form.  

  3. Gradually mix in the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes, or until the mixture is stiff and glossy.  

  4. Add the vinegar and whisk for 4 minutes, or until glossy and combined.  

  5. Pile the meringue onto a baking tray lined with non-stick baking paper, and using a spatula, shape to form a 20cm mound. 

  6. Reduce the oven temperature to 120°C (250°F), and bake for 1 hour 30 minutes, or until dry and crisp to the touch.  

  7. Place the pavlova on a cake stand or plate, and top with the cream, raspberries, and cherries. Dust with icing sugar to serve.