Australian Pavlova

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#28119

Good day, mate. This light and airy dessert was named after the ballerina, Anna Pavlova. It's made of a meringue crust that's filled with fluffy whipped cream and fresh fruits.

serves/makes:

ready in:
over 5 hrs

1 review

ingredients

3 egg whites
1 pinch salt
3/4 cup superfine sugar
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 pint heavy whipping cream, whipped
kiwifruit or strawberries for garnish

directions

Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.

Place the egg whites in a mixing bowl and add the salt. Beat on medium speed with an electric mixer until soft peaks form.

With the mixer running, slowly add the superfine sugar. Beat until stiff peaks form.

Combine the granulated sugar and cornstarch in a small bowl. Fold the mixture into the meringue along with the lemon juice.

Spread the meringue in a circle on the parchment lined baking sheet (you can pipe it for a decorative shape or use a spoon to swirl it). Place the baking sheet in the oven and reduce the oven to 180 degrees F (or the coolest your oven will go). Bake for 2 to 2 1/2 hours or until the meringue is dry. Turn off the oven and let the meringue sit in the oven overnight.

Remove the meringue from the oven and carefully transfer to a serving plate. Top it with whipped cream and fresh fruit just before serving.