- 8 small eggs (white only)
- 440g castor sugar
- tspn vanilla extract
- 1 tblspn cornflour
- 2 tspn white vinegar
- 600ml thickened cream (whipped with the soft icing sugar)
- 1/2 Cup Soft Icing Sugar
- Assorted cut fresh seasonal fruit
- Small edible flowers for adornment
Makes 1 full size Aussie pavlova to serve 10 people or 10 small individual pavlovas
Preheat oven to 180C (170C fanforced)
Grease and line a baking tray with baking paper
Beat egg whites on a medium speed until soft peaks form. Add one spoonful of sugar at a time making sure all sugar is dissolved before adding the next spoonful.
When all sugar has been added and is dissolved, carefully fold through the sifted cornflour, vanilla extract and white vinegar. Do not over beat.
For full size pavlova, spread mixture onto the line baking tray into a 21 cm circle making sure that the centre is slightly lower than the outer edge.
For individual pavlovas, pipe onto the lined baking tray into 8 cm circles with the centre lower than the edge
Place into the oven and immediately turn the oven down to 150C (or 140C fanforced). Cook for 40mins. Turn the oven off and leave the pavlova in the oven to cool with the door closed.
The pavlova may appear sponge like when you turn the oven off but they will continue to dry out as they cool in the oven becoming a crispy meringue on the outside and soft and chewy in the middle.
By: Chrissy Rob