- 192g Eggzi Whites (6 Egg Whites)
- 1.5 Cups of Caster Sugar
- 1 teaspoon of Corn Flour
- 1 teaspoon of White Vinegar
- Pinch of cream of tartar
- 250ml Thickend Cream
- 50g Icing Sugar
- 2ml Vanilla Essence (Dash)
- 1 Punnet of Strawberries
- 1 Punnet of Blueberries
- 1 Punnet of Blackberries
- 2 Passionfruit
- 1/2 Mango
- 1/4 Bunch Fresh Mint
- 20g Icing Sugar (Dusting)
The pavlova is one of the most famous desserts in Australia, we claim it as our own here in Australia even if in reality is was invented in New Zealand and named after the famous Russian ballerina called Anna Pavlova. Whoever evented it doesn’t really matter, all that matters to me is that it tastes bloody good.
Pre heat the oven to 100°c-120°c
Line a baking tray with grease proof paper
With an electric mixer, whisk the egg whites until soft peaks form and slowly add the caster sugar. Continue to beat until all the sugar has dissolved, test it between your fingers to ensure you can’t feel the sugar.
Then add the cornflour, cream tartar and vinegar and mix through
Spoon the meringue mixture onto the grease proof paper, you want it quite rustic. Shape it how you like
Then place it in the oven for between 1 to 1.15 hours/minutes to bake.
Once ready, open the oven door and keep the door ajar, so that the pavlova can completely cool.
Whip the cream until firm.
Garnish the pavlova with the cream, mixture of fruit, mint and finish with icing sugar.
Tips and Hints
- Make sure the whisking bowl is clean and free from oil, as this will prevent the egg whites from whipping properly.
- If the Pavlova has moisture running from it once cooked, then more than likely the sugar was not completely dissolved before you baked it.
- Ensure your oven is set at the correct temperature.
- You will know when the pavlova is cooked because it will lift off the baking paper
- Always garnish just before serving