Classic Aussie Pavlova

About this recipe

Pavlova is the star of every Australian Christmas and birthday table. Egg whites and sugar are whipped into a glossy meringue, baked low and slow, then cooled in the oven so the outside is crisp and the inside soft. Pile on whipped cream and fruit just before serving.

Method

1. 1

   Step 1

   Heat the oven to 120°C (100°C fan-forced). Draw a 20 cm circle on baking paper and place it upside down on a tray.

   120°C

2. 2

   Step 2

   Whisk the egg whites with an electric mixer until soft peaks form.

3. 3

   Step 3

   Add the sugar a spoonful at a time, whisking well after each addition, until thick and glossy and the sugar has dissolved (about 8 minutes).

   8 min

   Tip: Rub a little between your fingers. It should feel smooth, not gritty.

4. 4

   Step 4

   Whisk in the cornflour, vinegar and vanilla.

5. 5

   Step 5

   Spoon onto the circle, shaping it with a slight dip in the middle. Bake for 1 hour 30 minutes.

   1 hr 30 min120°C

6. 6

   Step 6

   Turn off the oven and leave the pavlova inside with the door slightly open until completely cool, about 2 hours.

   2 hr

7. 7

   Step 7

   Just before serving, whip the cream, spread over the top and add the berries.