Pavlova is a show-stopping meringue dessert – topped with lightly sweetened whipped cream and studded with plenty of fresh berries.
Pavlova raises a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.
You can make this one as a Pavlova cake or as mini pavlovas.
Preheat the oven to 175 degrees C. Beat 4 egg whites and 1 cup white sugar in a large bowl, until stiff peaks form.
In a separate bowl, mix together 1 tsp white vinegar or 1 tsp lemon juice, 1 tsp vanilla extract and 1 tablespoon cornstarch.
Pour the cornstarch mixture into the egg mixture and beat until it turns thick and glossy (roughly 3 to 4 minutes)
Cover a baking tray with parchment paper and draw an 8 inch circle in the centre.
Spoon or pipe the mixture inside the circle, less than an inch from the edge. Place in preheated oven and bake for one hour at 100 degree C. Turn the oven off and leave the Pavlova to cool inside.
After the Pavlova is cooled, decorate it – Pavlova loves to be dressed up with assorted toppings, is crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and studded with loads of fresh fruit or fruit sauce.
By Christ & Co.
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