Step-by-step Pavlova

Serves 6-8

An antipodean classic and a proven crowd-pleaser, the simple pavlova can be whipped up with only a handful of ingredients, and is the perfect light summer dessert.

You will need

6 (59g) eggs, separated
11/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
2 lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit

1. Preheat oven to 120°C. Line an oven tray with foil. Brush the tray with melted butter and dust it with cornflour, shaking off excess. Mark a 24cm-diameter circle on the foil. 
2. Use an electric mixer to whisk the egg whites in a clean dry bowl
   until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is fully dissolved. Rub a little meringue between your fingers: if it’s still gritty with sugar, continue to whisk until all the sugar has dissolved. Add cornflour, vinegar and vanilla, and whisk until just combined. 
3. Spoon the meringue on to the foil, using the marked circle as a guide. Smooth the sides and top of the pavlova. Use a small spatula to form little peaks around the edge of the base. Bake for 11/2 hours or until it is dry to the touch. Turn off oven. Leave pavlova in the oven, with the door ajar, to cool completely. When it is completely cold, transfer to a serving plate or store in an airtight container until required.
4. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon the whipped cream on to the top of the pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat. Drain. Decorate the pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.

Tips and tricks

• Refrigerate eggs before separating: the yolks will separate easily when cold.
• Give egg whites time to warm up before beating, and ensure they’re free of any yolk – otherwise, they  won’t beat well.
• Wash bowl to remove any grease before use.

 

Recipe & Food preparation: Dixie Elliot. Photography: Scott Hawkins. Styling: Amber Keller.