Name: Classic pavlova
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: 4 eggs; 3/4 cup caster sugar; 1 teaspoon lemon juice; 1/2 teaspoon vanilla essence; 300 millilitre carton cream, whipped; 125 gram punnet raspberries; 125 gram punnet blueberries; 2 passionfruits

Ingredients

4 eggs

3/4 cup caster sugar

1 teaspoon lemon juice

1/2 teaspoon vanilla essence

300 millilitre carton cream, whipped

125 gram punnet raspberries

125 gram punnet blueberries

2 passionfruits

Method

1.Preheat oven to slow, 150°C. Line oven tray with baking paper. Separate eggs into clean dry bowl, reserving yolks for later use.

2.Beat egg-whites with an electric or rotary mixer until soft peaks form.

3.Add sugar, one tablespoon at a time. Beat until it dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla.

4.Spread onto tray to form a 23cm mounded circle. Bake for 30 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in a turned-off oven, with door open, to dry completely.

5.Top with cream and berries. Drizzle with passionfruit just before serving.

Strawberries, kiwifruit and banana can also be used to top a pavalova
Note

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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