All-in pavlova

Ingredients

• 4 egg whites
• 300 g icing sugar mixture
• 1 tsp cornflour
• ¼ tsp cream of tartar
• pinch of salt

To serve

• 300 ml thickened cream
• 1 tsp vanilla extract
• fruits, to decorate (strawberries, kiwifruit, blueberries, passionfruit)

Cooling time: 2 hours

Instructions

1. Preheat a fan forced oven to 110˚C. Grease a baking tray and line with baking paper.
2. Place the egg whites, icing sugar, cornflour, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until well combined. Increase the speed to high and beat for 5 – 8 minutes or until a stiff glossy meringue forms.
3. Spread the meringue onto the lined tray in a 20 cm circle (if you keep adding meringue to the centre and pushing it down it will form an attractive natural edge to the pavlova). Bake for 90 minutes, then turn off the oven, wedging the door open very slightly with a wooden spoon and allow the pavlova to cool in the oven for 2 hours. Remove from the oven to cool further.
4. To serve, whisk the cream and vanilla until soft peaks form. Invert the pavlova onto a plate, top with the cream and decorate with the fruits.

Photography by Kitti Gould.

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