This year I wanted to move away from the traditional Christmas puddings and cakes. I looked for a recipe that guarantees to deliver flavour and a dish that will capture the magic Of Christmas. This is the best-ever Pavlova, and I wish I could say it is my recipe but it was handed down to me by an old friend.
8 egg whites
1 tsp cream of tartar
2 cups of caster sugar
3 tsp white vinegar
1 1/2 Tbsp cornflour
450g thickened cream
1/4 cup icing sugar
1 tsp vanilla extract
Fresh raspberries, blueberries, and strawberries, sliced to serve
Extra icing sugar or snow sugar, for dusting
1- Preheat oven to 150C. Line baking tray with baking paper. Using a pencil, mark a 22cm circle in centre.
2- Put egg-white and cream of tartar in a large stainless steel bowl and whisk on medium for around 10 minutes or until firm peaks form.
3- Gradually add caster sugar, 1 tbsp at a time, beating until all the sugar is incorporated and stiff peaks form. The mixture should be thick and glossy.
4- Put vinegar and cornflour in a small bowl and mix to combine. Add to egg-white mixture and beat until combined.
5- Using the circle as a guide, spoon mixture onto prepared tray to form a 22cm round pavlova.
6- Create soft, decorative peaks with tip of a spatula or spoon.
7- Reduce oven temperature to 120C. Bake for 1 1/2 hours or until dry and firm to touch. Turn oven off, then leave Pavlova to cool on tray in the oven for 30 minutes, with door ajar.
FOR THE TOPPING 1- Put cream, sugar and vanilla in a large bowl and whip on medium with whisk attachment until soft peaks from.
2- Spoon vanilla cream on Pavlova, then arrange the berries on top.
3- Dust with icing sugar or snow sugar to serve.
1- Bowls and whisks should be cold and clean.
2- This recipe will make a big Pavlova or two small Pavlovas
3- In the summer you can substitute the berries with thin slices of fresh mangoes, nectaries and peaches.