australian pavlova

How To Make australian pavlova

• Step 1
  Preheat oven to 225ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
• Step 2
  Beat eggwhites until stiff peaks form. Add superfine sugar gradually. Beat for a total of about 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a spatula, shape into a circle with high sides. Make ridges up the sides.
• Step 3
  Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
• Step 4
  Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
• Step 5
  Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.
• Step 6
  NOTE: In the US, powdered sugar, or confectioners sugar or icing sugar (used in the whipped cream) is sugar with added cornstarch. It often comes in a bag similar to brown sugar. However, the sugar used with the egg whites is super-fine sugar which is granulated sugar, but much finer. If you can't find it in your local store, you can make your own by putting regular granulated sugar in a blender and pulsing it for a few seconds. I've also used my immersion blender to turn regular sugar into super fine sugar. I can sometimes find it in the baking section of a store and it comes in a carton like 1/2 gallon of milk.
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