It wouldn't be an Aussie Christmas without pavlova - light and sweet, with lashings of sweet vanilla cream and summer fruit, it's perfect for our hot climate. TV chef Ed Halmagyi has created the easiest and best new style of pav going round, literally!
Preheat oven to 160 degrees celsius. Whisk the egg whites and cream of tartar to soft peaks in the spotlessly clean bowl of an electric mixer. Continue beating on medium speed while adding the caster sugar one tablespoon at a time, beating for 10 seconds between additions. Whip until thick and glossy, then mix in the cornflour and vinegar.
Spread the meringue 2cm thick on a lined cookie tray and sprinkle with almonds. Bake for 12 minutes, until just set, then invert onto a sheet of non-stick baking paper sprinkled with extra caster sugar. Remove the baking paper for the back of the meringue sheet, then set aside, covered with a baking paper and a tea towel until cool. Combine the cream, mascarpone, icing sugar and vanilla in the bowl of an electric mixer and whip to medium-stiff peaks.
Cover the meringue with cream mixture and half the fruit, then roll up. Serve with a dusting of icing sugar and the remaining fruit.
Leftover fruit? Combine fruit with an equal weight of caster sugar and a little lemon juice, then simmer over a gentle heat for 10 minutes. Strain through a fine sieve to remove seeds, then chill. Makes a great dessert sauce, or can be served with cereal for a Boxing Day breakfast treat.
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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