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Traditional pavlova
Traditional pavlova
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Australian pavlova: crispy meringue with a soft, marshmallow centre.
Ingredients:
  • 6 egg whites, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 7.50 gm cornflour
  • 2 tsp white vinegar
  • 4.40 gm vanilla essence
  • 375ml (1 1/2 cups) thickened cream
  • 2 mangoes, cheeks removed, peeled, cut into thin wedges
  • 1 banana, peeled, thinly sliced
  • 4 passionfruit, halved
Instructions:
  • Preheat the oven to 150°C and line a large baking tray with non-stick baking paper. Trace a 20cm disc on the paper, then flip it ink-side down.
  • Beat the egg whites in a clean, dry bowl with an electric beater until firm peaks form. Gradually add the sugar, one tablespoon at a time, while beating constantly until the sugar dissolves and the mixture is thick and glossy. Then, mix in the cornflour, vinegar, and vanilla essence.
  • Spread the airy meringue mixture over the disc and use a flat-bladed knife to sculpt the meringue with decorative ridges. Bake in the oven for 10 minutes.
  • Lower the oven temperature to 110°C. Bake for an additional 1 hour or until the meringue is crunchy and dry. Turn off the oven and let the meringue cool completely inside with the door closed.
  • Whisk the cream in a bowl using a balloon whisk until it forms firm peaks. Spread the whipped cream over the pavlova, then add mango and banana on top. Finish with a drizzle of passionfruit pulp.

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