Crunchy meringue on the outside with a gooey marshmallow-like center, covered in cream and decorated with berries. It is always a treat and can be served at any special occasion. (Jane)
Pavlova
Ingredients4 egg whites
1 cup sugar (castor sugar if you have it - if not you put a cup of sugar in the blender and give it a few sort bursts to make it fine - but not too much or you'll end up with powdered sugar) 2 teaspoons cornflour 1 teaspoon white vinegar Fruit: berries and - if you can get them - passionfruit Pavlova history
An Aussie recipe said to have been created to honor Anna Pavlova a Russian ballerina touring Australia and New Zealand in the 1920's. There is some debate about who invented it first, but I give this one to the Aussies! We like to make it for special occasions and it's a new tradition for July 4th - a perfect blending of our Aussie and American traditions!
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Method0. Separate egg yolk and albumen from their shell. Carefully crack eggs in half over a clean bowl (a quick hit with a sharp knife works) and tip yolk from half shell to half shell letting white drip into bowl. Save yolk for another meal (omelet maybe).
1. Beat egg whites until stiff and shiny.
2. Gradually add sugar and cornflour and beat until thick. 
3. Fold in vinegar.
4. Prepare baking tray with parchment paper and mark out a circle the size of your pavlova - I use a dinner plate. |
5. Spread the meringue onto the tray, trying to keep within the circle. The mixture will spread during cooking.
6. Bake at low temperature, around 120 - 150 C / 250 - 300 F for around 2 hours. Check after 90 minutes. Allow to cool in oven with door slightly ajar. 7. Decorate with whipped cream and fresh berries - strawberries, raspberries, blueberries, blackberries and drizzle with passionfruit if you have some! 
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