If you want a classic pavlova recipe you can trust, add this recipe by CWA champion, Merle Parrish, to your collection.
Pre-heat the oven to very low (120°C). Grease a baking tray and line it with a sheet of baking paper. Draw a 22 cm circle on the back of the baking paper.
Use an electric mixer to beat the egg whites and pinch of salt until stiff peaks form. Add sugar, 1 tablespoon at a time, beating between each addition until the sugar has dissolved. Keep adding and beating until the mixture is thick, white and glossy. Beat in the vinegar and corn flour.
Use a large spoon to transfer the mixture to the baking tray, then shape into a 22 cm round. Bake for 1 ½ hours, then turn off the oven, prop the door open slightly and leave to cool completely.
When cool, top with whipped cream, berries and passionfruit.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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