Aussie Pavlova Recipe

Pavlova is an Australian icon—crispy on the outside, marshmallowy in the centre, and topped with fresh cream and fruit. Perfect for summer barbies, Christmas, or any special occasion!  

Ingredients  

For the meringue:

– 4 egg whites (room temperature)  

– 1 cup (220g) caster sugar 

– 1 tsp white vinegar 

– 1 tsp vanilla extract 

– 1 tbsp cornflour  

For the topping: 

– 300ml thickened cream 

– 1 tbsp icing sugar  

– 1 tsp vanilla extract 

– Fresh fruit (e.g., passionfruit, kiwi, strawberries, mango)  

Method  

1. Preheat the oven to 120°C (100°C fan-forced). Line a baking tray with baking paper and draw a 20cm circle as a guide.  

2. Make the meringue: In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, one spoonful at a time, beating well after each addition. The mixture should be thick and glossy.  

3. Add the vinegar, vanilla, and cornflour, folding gently with a spatula.  

4. Shape the pavlova: Spoon the meringue onto the baking paper, shaping it into a round mound with slightly higher edges and a slight dip in the centre.  

5. Bake for 1.5 hours, then turn off the oven and leave the pavlova inside to cool completely (preferably overnight) to prevent cracking.  

6. Whip the cream with icing sugar and vanilla until soft peaks form.  

7. Assemble: Gently transfer the pavlova to a serving plate, top with whipped cream, and decorate with fresh fruit.  

8. Serve immediately and enjoy this Aussie classic!