Easy Pavlova
Try this recipe for pavlova that's crisp on the outside and airy in the centre. Top with freshly whipped cream and seasonal fruit for a Christmas-worthy dessert.
Ingredients
- 6 free range eggs
- 1 1/2 cup caster sugar
- 1 pinch cream of tartar
- 1 tsp cornflour
- 1 tsp white vinegar
- whipped cream (to serve)
- fresh fruit (to serve)
- honey (to serve)
Method
- Preheat oven to 120°C/100°C fan-forced. Trace a 24cm diameter circle onto a sheet of baking paper. Place, marked-side down, on a large baking tray.
- Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined.
- Use a small amount of meringue mixture to stick down baking paper corners to tray. Spoon meringue mixture onto marked circle to cover. Using a spatula or palette knife, make furrows up the side to stabilise pavlova. Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off oven and leave in oven with door ajar until completely cool.
- To serve, top meringue with cream, fruit and honey.
