It’s not Australia Day without a delicious pavlova and we’ve got just the recipe you need to wow your guests with…
6 egg whites
350 grams of caster sugar
1/2 teaspoon salt
1 teaspoon white vinegar
1 tablespoon cornstarch
Cream and topping
1 1/4 cups very cold whipping cream
1/2 cup very cold mascarpone cheese
1 teaspoon almond extract
blackberries, raspberries, strawberries, cherries, lime
Preheat the oven to 150 degrees celsius. Beat the egg whites and salt in a mixer. Then gradually add in the sugar and beat until the egg whites are glossy. Reduce the beating speed and add in vinegar and cornstarch until mixed through.
Line a tray with baking paper, then scoop the egg white mixture onto the centre of the baking tray leaving a slight indention in the centre for the fillings.
Transfer the baking tray to the oven, and immediately lower the oven temperature to 130. Bake the meringue for around an 1 hour, then turn the oven off and let the meringue rest inside the oven for 1 hour. Transfer to a baking rack on the counter and let it cool completely.
To make the cream filling, beat the whipping cream, mascarpone, and almond extract until soft peaks form.
Dollop the cream into the centre of the meringue. Sprinkle with fresh blueberries, blackberries, strawberries, raspberries, and garnish with a few slices of lime.