Classic Pavlova Recipe
This easy Australian pavlova recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fresh, seasonal fruit.
What will you be putting on top of your pavlova this Australia Day?
Recipe by Georgia Houston from GH Nutrition
Preparation time: 25 minutes
Cooking time: 90 minutes
6 x eggwhites
1.5 cups caster sugar
1.5 tsp white vinegar
1.5 cups single pouring cream
1 yellow peach, thinly sliced
1 packet of redcurrants (optional)
1 punnet of blueberries
2 x passionfruit
Icing sugar, for dusting
Preheat oven to 150°C. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Gradually add 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.
Add the vinegar and whisk for 4 minutes or until glossy and combined.
Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
Turn the oven off and allow the pavlova to cool completely in the oven. Place the cream in a bowl and whisk until soft peaks form.
Place the pavlova on a cake stand or plate and top with the cream, peaches, currants, blueberries and passionfruit. Dust with icing sugar to serve.