A perfect pavlova
Four egg whites, at room temperature
250 grams of castor sugar
Two teaspoons of cornflour
One teaspoon white wine vinegar
One teaspoon of grounded pleasures vanilla extract
One cup of good quality cream, whipped.
Fruit of choice to top (think passionfruit pulp, mango, blueberries, strawberries, peach, nectarine, figs....)
We are all about the pav in our house -Australia Day, birthdays... it is fairly easy and quick to whip up, and its always a crowd pleaser!
Preheat oven to 180°C.
Get out a baking tray and some baking paper. If you like to be exact, this is the time to draw a 20cm circle in the middle of your baking tray (or you can just estimate and make a round is shape, as I do) .
Pop the egg whites into a kitchen aid or get out those hand beaters. Beat until peaks form. Then pour in the sugar (in two lots - half at a time) until the mixture becomes stiff.
Sprinkle over cornflour, vinegar and our vanilla extract and gently fold. Then pour out onto the baking paper and smooth into a nice circular form (remember you are going to cover with fruit and cream, so don't stress too much about how it looks).
Turn the oven down to 140°C and cook for 40 minutes. Keep an eye on it after 30 minutes - as every oven is different. You want that crunchy exterior, soft and gooey inside.
Pull the pavlova out of the oven and leave it to cool. Once it is completely cool - pile on the whipped cream first (we used a local one to us - Inglenook Dairy) and add your fruit of choice (we went with mango, strawberries, and local Otways blueberries). Dust with icing sugar if you like, and serve.
Not decadent enough? Drizzle the pav with a chocolate ganache.