Name: Classic pavlova baked on a plate
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 2 teaspoon butter, melted; 2 teaspoon cornflour; 5 egg whites; 1 1/4 cup (275g) caster sugar; 1 tablespoon cornflour, extra; 1 1/2 cup (375ml) thickened cream, whipped; 250 gram strawberries, halved; 1 mango, sliced thinly; 1/3 cup (80ml) fresh passionfruit pulp

Classic pavlova baked on a plate

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

Serves 8

Cook

1H 30M

Ingredients

2 teaspoon butter, melted

2 teaspoon cornflour

5 egg whites

1 1/4 cup (275g) caster sugar

1 tablespoon cornflour, extra

1 1/2 cup (375ml) thickened cream, whipped

250 gram strawberries, halved

1 mango, sliced thinly

1/3 cup (80ml) fresh passionfruit pulp

Method

1.Preheat the oven to 150°C (130°C fan-forced). Grease a 29cm round ovenproof serving plate or cake stand with butter, leaving a 3cm border. Sift the cornflour over the greased area.

2.Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions, scraping down the side of the bowl occasionally. Use a large metal spoon or spatula to fold in extra sifted cornflour.

3.Pile the meringue into the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue into a 23cm circle, making a shallow well in the centre.

4.Reduce the oven temperature to 100°C (80°C fan-forced). Bake pavlova in the lower half of the oven for 1 1/2 hours or until dry and crisp. Turn off the oven; cool in oven with door ajar. Serve pavlova topped with whipped cream, strawberries, mango and passionfruit.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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