The Johnsons' Journal

Since its nice and cold outside we have been spending more time indoors, which means the kitchen!  Since getting a library card, I have been getting a few Aussie cookbooks every couple of weeks to look over.  This week I got Donna Hay’s Modern Classics Book 2 and decided to try to make a pavlova.

Pavlova is basically a meringue topped with whipped cream and fruit.  Although the pavlova was originally created in New Zealand, it’s definitely an Aussie classic as well.  We got to try our first pavlova a couple days after landing in Melbourne at a friend’s Australia Day party.  Ever since then I have been wanting to try to make one of my own.

Pavlova

Mmm, looks yummy!

Sliced and ready to devour

Pavlova  (adapted, just slightly, from Donna Hay’s Modern Classics Book 2)

serves 6-8

• 4 egg whites
• 1 cup caster (superfine) sugar
• 3 t. cornflour (cornstarch)
• 1 t. white vinegar
• 1/2 t. vanilla extract
• icing (confectioners) sugar

Toppings

• whipping cream
• icing (confectioners) sugar
  
• passion fruit pulp
• sliced fresh fruit (strawberries, kiwis, bananas, etc.)
  

Preheat oven to 150 degrees C/300 degrees F.  Line baking sheet with baking paper and dust with icing (confectioners) sugar.

Beat egg whites with an electric mixer until soft peaks form.  Continue beating and add in the sugar 1 T. at a time.

Mix together the cornflour (cornstarch), vinegar, and vanilla.  Add  mixture into egg whites and beat until peaks reform.

Spoon mixture onto prepared baking sheet.  Turn oven down to 120 degrees C/250 degrees F and bake for 1 hour.  Turn off oven and let the meringue cool in oven.

When completely cool, whip cream and sugar.  Spread on top of meringue.  Top with passion fruit pulp and fresh fruit.