A no-fail recipe for Pavlova. A staple at Aussie and Kiwi Christmas lunches since it was created nearly 100 years ago. It was named after the Russian ballerina Anna Pavlova, who was a megastar when she toured Australia and New Zealand in the 1920's!
Ingredients
- 4 egg whites
- 11/2 tablespoons white vinegar
- 11/2 cups castor sugar
- 4 tablespoons boiling water (must be boiling)
- 1 teaspoon cornflour
- 1 teaspoon vanilla essence
- Pinch of salt
Tools you need
- Dry ingredients sifter
- Electric mixer and bowl
- Round pizza tray
- Baking paper or foil
Method
Preheat oven to 350 F or 170 C.
Place all ingredients in a clean, dry bowl, sift the cornflour and whisk with an electric mixer until soft peaks form.
Then add the boiling water last of all. 3 - 4 tablespoons.
Line a round pizza tray with foil, grease well and mound the mixture in the centre of the tray, forming a small circle.
The mixture will spread when cooking, so do not spread too wide, and keep some height.
Bake in a moderate oven for 10-20 minutes (before it browns on top), then reduce the heat to 200F or 110 C for 45-50 minutes or until hard.
Turn the oven off and cool in the oven, preferably overnight.
Best made the day before, it keeps well in an air-tight container for several days.
Serve with fresh fruit and cream.
Allergy advice for coeliacs: use wine vinegar and check labelling on cream to exclude additives 1400-1450. Substitute cream for a non-dairy alternative.
