Nick’s raspberry-topped pavlova – a true Aussie summer tradition.
A few hints to get you started: recipe thanks to Gabriel Gate.
The secret of a pavlova is in the cooking. The oven must not be too hot or too low, so the dessert ends up crunchy on the outside, without being too browned. First-timers may need to practise a few times to master pavlova-making. They may also need to adjust their oven temperature as every oven is a little temperamental.
Ingredients: Serves 8-10
4 egg whites
Pinch cream of tartar*
1 cup caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 1/2 cups (approx) whipped cream
Pulp of 6 passionfruit
1 punnet berries plus other seasonal fruit to garnish
You’ll need an oven tray lined with baking paper.
Preheat oven to 220 degrees C (440 degrees F).
Beat egg whites and cream of tartar on high speed until stiff peaks form.
Gradually beat in sugar until well incorporated.
Fold in cornflour, vinegar and vanilla essence.
Heap egg white mixture into centre of the prepared baking tray and form it into the shape of a cake about 22cm
(8 3/4 inches) in diameter, making the centre a little shallower than the sides.
Reduce oven temperature to 120 deg C (250 deg F) and bake pavlova for about 1 ½ hours.
Remove from oven and leave until cool.
The meringue often cracks a little as it cools.
When you are ready to serve, spoon whipped cream over pavlova and top with berries and fruit pieces.
Spoon passionfruit pulp over the top and serve.
* Cream of tartar is the powdered form of tartaric acid, a substance that forms at the bottom of barrels when making wine. It is added to recipes for three reasons:
– to stabilize egg whites (when whipping them for meringue);
– to act as a leavening agent in cookies and other baked goods (when used in conjunction with baking soda); and
– to make frosting and icing creamy (it prevents the sugar from crystallizing).