Australian Pavlova! Nom Nom Nom

While living in Australia I was introduced to Pavlova and since then it has been one of my favourite desserts! It's so light, easy, beautiful and most importantly incredibly delicious! You can change it up depending on the season and what type of fruit you would like. I have made it into individual size ones for wedding showers, a multi layer chocolate one in the winter and all kinds of fruit deliciousness in the summers.

I have been asked a few times for the recipe so I thought I would share, I got it from an Australian cooking magazine. Here are some picture of the process and some I have made:




You can tell if the egg whites are "stiff" when you can lift it up and it makes a nice peak



On parchment paper draw a circle and flip over. On the other side spread egg white mixture in the circle then use remaining to drop spoon-fulls and make peaks around the diameter. 



What it looks like after baking. Leave in the over to cool completely. You can even do this the day before and leave it in the oven over night.



Fill the center with whip cream, but be gentle so not to push down and break the meringue, next top with your favourite fruit. I also like to add shaved chocolate. 



YUM! 



2 Tier Chocolate Pavlova

Prep time: 15 mins
Cook time: 1 hour

Ingredients

6 egg whites (at room temperature)
1 1/2 cups of caster sugar
1 tbsp of cornflour (cornstarch)
2 tsp of white vinegar
300ml of whipping cream
Berries, cut of fruit as desired

1. Preheat oven to 230'F (convection oven) and line a baking tray with parchment paper marked with the circle as noted in picture.

2. Using an electric mixer, beat egg whites in a large, clean, dry bowl until foamy. Add sugar, sifted cornflour and vinegar. Mix on high speed for 8-10mins or until sugar has dissolved and mixture is stiff and glossy (see pic above)

3. Spread half of the mixture on the circle of the parchment paper and smooth. Next drop spoonfulls of the mixture around the perimter of the circle to create a nest of deliciousness and to hold your whip cream and toppings in place. Bake for 1 hour or until it feels hard and dry to the touch. Turn oven off and let cool completely in the oven (even overnight is fine).

4. Place meringue on large cake stand, fill with your whipped whipping cream and top with fruit and chocolate. Serve immediately.