Traditional pavlova

Name: Traditional pavlova
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: Serves 8
Cuisine: Modern Australian
Ingredients: 4 egg-whites; 1 cup caster sugar; 2 teaspoon cornflour; 1 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 300 millilitre carton cream, whipped; 3 bananas, peeled, sliced; 250 gram punnet strawberries, hulled, quartered; 2 kiwi fruit, peeled, sliced; 4 passionfruit, pulp

Crispy meringue and cream and fruit go together in this classic Pavlova. Perfect for any dinner party and essential for Australia Day!

Sep 29, 2014 2:00pm

Serves 8
20 mins preparation
1 hr 5 mins cooking

Ingredients

Traditional pavlova

4 egg-whites
1 cup caster sugar
2 teaspoon cornflour
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
300 millilitre carton cream, whipped
3 bananas, peeled, sliced
250 gram punnet strawberries, hulled, quartered
2 kiwi fruit, peeled, sliced
4 passionfruit, pulp

Method

Traditional pavlova

1
Preheat oven to 150°C. Line an oven tray with baking paper.
2
In a large, clean bowl, using an electric mixer, beat egg-whites until soft peaks form.
3
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in cornflour, lemon juice and vanilla.
4
Spoon mixture onto prepared tray to form a 20cm round, with a slight recess in the middle.
5
Bake for 20 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in turned off oven, with the door ajar, to fully dry out.
6
To serve, spread with cream. Top with bananas, strawberries and kiwi fruit and drizzle with passionfruit.

Notes

It is important to use clean bowls and beaters to achieve maximum egg-white volume. Use other fruit of choice. Drizzle with melted chocolate if you like.