Pavlova is the classic Australian dessert. But if you're over the traditional recipe, wow your friends with this gorgeous modern version.
Preheat oven to 200C. Draw a 20cm circle on a sheet of baking paper and place on a round pizza tray.
Use an electric mixer or beater to whisk egg whites and cream of tartar until stiff peaks form.
Meanwhile measure and combine both sugars. Add sugar one tablespoon at a time to the egg whites and continue whisking. This meringue should become thick and glossy.
This usually takes around 15 minutes of whisking to ensure that the sugar has dissolved. To test take a little of the mix and rub it between your fingers, there should be no sugar grains. Fold in the vinegar and cornflour.
Pile the mixture onto the tray and gently shape using a palette knife.
Place the Pavlova into the oven and reduce the heat immediately to 130C. Bake for 80 minutes and then turn the oven off and allow it to completely cool inside.
For the crème fraiche, combine the crème fraiche and mascarpone and vanilla in the bowl of a mixer with the whisk attached, until fluffy and well combined.
Top the pavlova with crème, spoon on cherry jam and top with cherries.
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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