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Pavlova
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Make a stunning pavlova with juicy seasonal fruit, a true Aussie delight.
Ingredients:
  • 4 egg whites, at room temperature
  • 220g (1 cup) caster sugar
  • 5.00 gm cornflour
  • 4.40 gm vanilla essence
  • 5.30 gm fresh lemon juice
  • 300mls thickened cream, whipped, to serve
  • 4 bananas, diagonally sliced
  • 4 large passionfruit, pulp removed
Instructions:
  • Preheat your oven to 120°C.
  • Use a cake pan as a guide to trace a 22cm circle on a piece of non-stick baking paper. Place the paper on a large baking tray, making sure the pencil mark is facing down.
  • Whisk egg whites with electric beaters until firm peaks form. Gradually add sugar, 2 tablespoons at a time, whisking well after each addition until mixture is thick and glossy.
  • Whisk together the cornflour, vanilla essence, and lemon juice until just combined. Spoon the mixture onto the lined tray and delicately spread it out to fill the circle, ensuring a smooth surface.
  • Bake in a preheated oven at 100°C for 55-60 minutes until the meringue is crisp on the outside and a skewer inserted in the center comes out clean.
  • After cooling the pavlova with the oven door ajar for 2 hours, continue cooling with the oven door closed for 4-5 hours or preferably overnight.
  • Spread the creamy goodness over the pavlova, layer on the banana slices, and generously drizzle with the vibrant passionfruit pulp.

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