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Australia, Oceania

Pavlova

An Australian and New Zealand dessert: a meringue crisp outside and chewy inside, topped with cream and fruit.

ServingsServes 2
Total cooking time2 h 10 min
DifficultyMedium
About servingsOne egg white is the smallest unit and makes two 10 cm mini pavlovas. If you choose 1 or 3 servings, you will have one left over. Before adding cream, it keeps for 3 days at room temperature in an airtight container.

Method

  1. Preheat the oven to 120°C. Draw 2 circles 10 cm across on baking paper and turn it over.

  2. Whisk the egg whites until foamy, then whisk at high speed for , adding the sugar 1 tbsp at a time. It is ready when you cannot feel sugar grains when you rub it between your fingers.

    Add in this stepEgg whites (room temperature) 1Caster sugar 55 g

  3. Gently fold in the cornflour, vinegar and vanilla with a spatula. Spread it inside the circles in nest shapes with raised edges.

    Add in this stepCornflour (cornstarch) ¼ tspVinegar or lemon juice ¼ tspVanilla extract (1 to 2 drops) to taste

  4. Bake in the oven at 120°C for , then turn the oven off and leave them to cool with the door slightly open for .

    oven

  5. Just before eating, divide the whipped cream and fruit among the 2 meringues.

    Add in this stepDouble cream (heavy cream) 75 mlSugar (for the cream) 1 tspStrawberries, kiwi, blueberries, passion fruit 100 g

Cook's tip

Meringue does not whip well on humid days. Make sure the bowl and whisk are free of grease.

Cooking it at camp

Bake the meringues at home and carry them in a hard container. At the campsite, just add the cream and fruit.