Of this childhood recipe, Quay Executive Chef Peter Gilmore says:
"Earliest memories may be not quite as early as this photo but I do remember always wanting to lick the pavlova beaters. I enjoyed the beaters as much as I did the pavlova. Good food, cooking and entertaining was always central in my family growing up".
Preheat oven to 180℃. Beat egg whites on high with a pinch of salt until thick. Add the castor sugar 1 tablespoon at a time. Beat for about 1½ minutes after each addition of sugar.
The meringue mixture should be thick and glossy. Gently fold in the vanilla and vinegar. Line a biscuit tray with silicon paper and arrange the meringue mixture onto the silicon paper in a round mound.
Cook the meringue in the oven for 15 minutes then turn the heat down to 140℃ and cook for a further 50 minutes. Cool the pavlova in the oven.
Beat the pure cream on high until thick adding the icing sugar to sweeten. Peel and slice the fresh mango and remove the pulp from the passion fruit. When the pavlova is completely cool, top with whipped cream and decorate with fresh fruit.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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