A summertime staple in most Aussie households... egg whites beaten with sugar topped with either a variety of fresh fruits, or with cream, alcohol & chocolate for something decidedly more adult.
Preheat oven to 200DegC
Grease a large springform pan and dust with cornflour, tapping off excess.
Sift sugar, cornflour and cream of tartar.
Using an electric mixer (hey I am not a sadist!!) beat egg whites until glossy and stiff peaks form.
Gradually sift in the sugar/flour/c of t and continue beating well after each addition.
Drizzle the vinegar over mixture and gently fold through using a spatula.
Pile mixture into springform pan and put in pre-heated oven.
Immediately reduce heat to 120°C and bake for 1-1/4 to 1-1/2 hours.
Should be ever so slightly golden.
Leave pavlova in oven to cool, with door ajar.
Fresh stoned peaches, hulled strawberries, sliced kiwi fruit(I peel the kiwi fruit and use an egg slicer), passionfruit atop huge - I mean HUGE - dollops of whipped cream (add 1 Tbls icing/confectioner's sugar to stablise the cream - or do as I am doing and use high-cholesterol, high calorie, hugely delicious double cream!!)
Dust with icing sugar and/or chocolate curls.
Traditionally the pavlova is cooked on a biscuit sheet, however I've found using a springform pan (well greased & floured though) yields a higher pav.
An alternative is the Chocolate Rum Pavlova:
1/2 pint (250ml) whipping cream
1 dessertspoon icing sugar (confectioners sugar)
1 dessertspoon dark Rum (Bundaberg or Capt. Morgan)
3 generous Tblsp grated dark chocolate *
Large dark chocolate curls, pitted dark cherries or fanned strawberries
Whip the cream and add the icing sugar. Beat until thick. Fold in the rum and 3oz of the grated chocolate. Fill the cold pavlova case with the cream mixture and top with chocolate curls and cherries or strawberries.
*Has anyone noticed that Lindt are now selling Milk Chocolate/Hot Chocolate Flakes (210g) tin in the coffee/tea aisle at your supermarket... wonderful stuff
Or you could just crumble up some Cadbury Flake bars...
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