The age old debate, Australia vs New Zealand, who invented the Pavlova? Is ever present at my house (My husband is Kiwi) but in the end it’s so delicious, does it really matter? So to continue on with my Made from Scratch theme, another way to WOW those weekend BBQ guests is by making your very own Pavlova shell.
I have found memories of my mum letting us decorate the Pavlova with strawberries, kiwi fruit (a little homage to our Eastern Cousins) and passionfruit. It always looked so fancy in the centre of the table while the guests were mingling and the BBQ feast was being devoured.
Serves 6 – 8
Cooking & prep time 2hrs approx.
- 4 egg whites
- 1 cup of caster sugar
- 3 tsp cornflour
- 1 tsp white vinegar
- Cream and fruit for toppings
- Cake mixer
Before we start, a few things that will help your egg whites whip up to peaks. Only use ceramic, glass or metal bowls when transferring or whipping your egg whites. Please don’t use PLASTIC, the reason for this is plastic retains any oil or butter you have used in the bowl even if it has been through the dishwasher. If there is any oil or fats in your eggwhites you will have trouble whipping them.
To make sure you get none on the yolk in your whites, separate the egg whites one at a time into a small bowl and then transfer your egg whites to the bowl you will use with your cake mixer.
- Preheat your over to 150*C
- Place 4 eggwhites into a clean bowl, using your cake mixer whip eggwhites until they peak softly.
- Gradually add caster sugar, mix should start to appear glossy.
- Sift in the cornflour and vinegar and fold gently until just combine.
- Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven.
- To serve, top with whipped cream and fresh fruit.