1 1/2 csuper-fine sugar (caster sugar)
1/8 tspcream of tarter
1 1/4 cheavy cream (whipping cream)
1 Tbsppowdered sugar (icing sugar)
1 1/4 csliced strawberries (about 1/2 pound)
2 mediumkiwi, peeled and sliced
1 1/2 cblueberries (about 1/2 pound)
How to Make Australian Pavlova
- Preheat oven to 225ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
- 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.
- Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
- Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
- Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.
- 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.