Adding vinegar and cream of tartar to the meringue mixture gives pavlova a crisp crust and marshmallow centre. A range of other ingredients can be used to decorate it, including kiwifruit, banana slices, berries and grated chocolate.
Prep time: 30 minutes
Cook time: 75 – 90 minutes
Special equipment: baking tray, baking paper, electric mixer
Nutrition: good source of protein; high in saturated fat
1 table spoon (20g) cornflour
6 egg whites
1 teaspoon (5g) cream of tartar
1 1/3 cup (335g) caster sugar
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) white vinegar
1 cup (250ml) thickened cream
2 passion fruit
1 mango to serve
- Preheat oven to 110°C. Line baking tray with baking paper, marking it with a 24cm circle. Sprinkle paper with 1 teaspoon (5g) cornflour.
- Place egg whites and cream of tartar in bowl of electric mixer and beat until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until sugar has dissolved and mixture is thick and glossy.
- Add remaining 3 teaspoons (15g) cornflour, vanilla and vinegar and fold through with a metal spoon.
- Pile meringue mixture onto baking paper, using circle marking as a guide.
- Place in oven and cook for 1 ¼ to 1 ½ hours, or until firm and crisp with no sign of browning.
- Turn off oven, open door and allow pavlova to cool completely in oven.
- Before serving, beat cream until thick. Remove pulp from passionfruit. Peel and chop mango.
- Spread shipped cream over pavlova and decorate with mango and passionfruit pulp.
- To serve, slide pavlova onto large serving platter and cut into wedges.
This recipe is taken from Oxford’s The Food Book.