This dessert looks intimidating, but it's quite easy to make. It's light, chewy and delicious. Besides looking beautiful, the fresh fruit on top adds tons of flavor. A lovely dessert for showers, ladies luncheons or a special occasion. I bet you can even make these smaller for individual servings.
Note: We did have an issue finding superfine sugar and pulsed regular sugar in the food processor - very easy. Also, we added vanilla to the whipped egg whites. It did change the color, but we loved the vanilla flavor it gave the pavlova.
- xl egg whites, room temp
- 1 c
- castor (superfine) sugar
- 2 tsp
- 1/2 tsp
- vanilla extract
- 1 tsp
- lemon juice
- 1 pt
- heavy whipping cream
- 1 Tbsp
- strawberries, blueberries, kiwi or your choice of fresh fruit
How to Make Australian Pavlova
- 2When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift cornstarch softly over whites and fold in with lemon juice and vanilla.
- 3Spoon mixture over circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
- 4Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.