Pavlova

Crisp meringue shell with a marshmallow centre, cream and fruit.

Ingredients

• 6 Egg whites
• 1½ cups Sugar
• 2 tsp Cornstarch
• 1 tsp White wine vinegar
• 1 tsp Vanilla extract
• 1½ cups Cream
• 300 g Strawberries
• 3 Kiwi fruit

Method

1. Whip the whites — Beat room-temperature egg whites to soft peaks in a spotlessly clean bowl — any grease and they will not rise.
2. Add sugar slowly — Add the sugar a spoonful at a time, beating until the meringue is stiff, glossy and no longer grainy between your fingers.
3. Fold in — Fold through the cornstarch, vinegar and vanilla — these keep the centre soft.
4. Shape — Pile onto paper and shape into a circle with a slight hollow on top.
5. Bake low — Bake at 120°C for 90 minutes, then turn the oven off and leave it inside to cool completely.
6. Pavlova is ready — Top with whipped cream and fruit only just before serving.

More New Zealand recipes

• Hāngī
• Afghan Biscuits