Australian Pavlova Recipe

Preheat the oven to 150 C, 300 F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80 C or 180 F) for 2 to 2 1/2 hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit, sliced strawberries, passionfruit, or just about any tropical fruit, just before serving.

The Pavlova is a dessert invented in Australia and named are the great ballet dancer Anna Pavlova. Pavlova is a wonderful summer holiday dessert - and therefore makes a regular appearance on many Australian Christmas menus.