Classic Pavlova

Growing up in New Zealand, every celebration or family gathering had a Pavlova of some form. The crisp meringue-like exterior with fluffy marshmallow center slathered with whipped cream and topped fresh fruit was always a staple.

So if you are you looking for a special dessert that has a "wow" factor but is easy and doesn't take too much effort, look no further than a Pavlova. Top it with fresh whipped cream and your favorite fresh fruit - it's a perfect mix of sweetness without being too filling.

Serves: 8 to 10

Ingredients:

6 egg whites at room temperature

Pinch of salt

1 1/2 cups *super fine sugar 

2 teaspoons corn starch

1 teaspoon distilled white vinegar

* caster sugar

Instructions:

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper.

Place egg whites and salt in a clean bowl and beat with an electric beater or an electric mixer until stiff.

You can tell when egg whites are stiff - when you remove the beater, the whites will keep their peaks rather than falling back in, and they will almost look dry in appearance.

Once stiff, start adding the sugar a couple of tablespoons at a time, making sure the sugar fully dissolves before adding another spoonful - this will take about 7 to 10 minutes. Once all the sugar is added, beat the whites for a further 10 minutes until they are a thick and glossy consistency.

Add the corn starch and the vinegar, beat until combined.

With a large rubber spatula, spoon the egg white mixture into a circular disk shape about the size of a small dinner plate on the parchment paper lined cookie sheet. 

Place in the oven and bake for 5 minutes at 350 degrees F, then reduce the temperature down to 260 degrees F and cook for 1 hour. Turn off the oven and leave the pavlova in the oven to cool completely. Note - It is important not to open the oven at all during the cooking and cooling process otherwise you'll have a very flat pavlova.

Once cooled, carefully transfer the pavlova to a large serving plate. Carefully slather the top of the pavlova with freshly whipped cream and top with your favorite fresh fruit such as strawberries or raspberries.

Notes:

Undecorated pavlovas can be stored in an airtight container for up to three days or they can be frozen in an airtight container for up to a month.

After cooking and cooling, pavlovas often develop cracks and flatten. If this happens, don't worry, after adding the cream and fruit no one will notice and it will still taste great.