Well here in Australia the most popular dessert to have on Chrissy (the Aussies shorten everything!) is Pavlova. Truth be told, this is a picture of my second attempt. I learned very quickly to use the correct type of sugar and not to open the oven until the pavlova had fully cooled in the oven (it will fall dramatically otherwise – take my word for it!)
There are many recipes out there, and they all are very similar, the main difference is the addition of vanilla, and I am a HUGE fan of vanilla so I added it. My favorite recipe is from Donna Hay.
- 4 eggwhites
- 1 cup (220 grams) castor sugar
- 3 teaspoons corn flour (corn starch)
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla
- 1 1/2 cups whipping cream
- fresh fruit to serve
- Preheat oven to 300 degrees.
- Beat eggwhites until soft peaks form.
- Gradually add sugar and beat for about 10 minutes until the mixture is stiff and shiny.
- Mix in cornflour, vinegar and vanilla until just combined.
- Spoon onto sheet pan lined with parchment and form an 18cm diameter circle.
- Place in oven and reduce heat to 250 degrees for one hour.
- Turn oven off and allow pavlova to cool in oven.
- Whip cream to soft peaks.
- Top pavlova with whipped cream and fruit.