Everyone loves Pavlova so I made one for the first time in many years using a recipe
from a CWA Cookery Book from Bundaberg that Mum gave me for my birthday last year.
I made the topping from whatever fresh fruit I had fresh in the fridge
12 Egg whites
450g Caster Sugar
2 Teas Vanilla
Pinch of Salt
1 1/2 Tbs Cornflour
3 Tbs Sugar
1 Teas Vinegar
What to do:
Beat 2 Egg whites with salt. Gradually add the other 10 egg whites and beat until stiff. Gradually add the caster sugar a few tbs at a time. Add the Vinegar and beat and then the vanilla and beat. You need to beat until all of the sugar is dissolved. To test you can put some mixture between your thumb and first finger and rub together, if it feels grainy there is more beating to do.. Once the sugar has dissolved fold in the the cornflour and sugar and mix in well. Drawn a large circle on baking paper and place onto a baking tray. Place the mixture into the circle and using a knife or spatula make a nice shape pushing the sides up to the top. Bake in a preheated oven on 160 degrees for 5 minutes. Turn down to 110 - 120 degrees and bake for a further 2 hours. Turn off and let it cool and dry out in the oven.
I have served with freshly whipped cream, passionfruit/kiwifruit/strawberries and a mixed berry sauce. I made the sauce from frozen mixed berries, a bit of sugar and lemon juice in a saucepan. Heat until the sugar has dissolved and the sauce thickens. Let it cool completely before adding to the top of your other fruit on the pavlova. I cut the pavlova into slices and added the cream and the topping in individual serves. Alternatively you can decorate the whole Pav and then serve!