Another Wednesday has arrived and another fantastic dessert has been served. I have very early memories of my grandmother making Pavlova with lashes of cream and Passionfruit topping. Then for a number of years I didn't eat a single Pavlova, for some reason I thought they were too hard to make.
Then, a few years ago I decided to give it a try and found they are actually quite easy and I haven't had a single flop. Another great reason for making pavlova is that the bulk of the work can be completed hours before required.
I made this Pavlova for our Australia Day blog post, it has to be one of our classic Australian Desserts.
- 8 eggs at room temperature
- 2 cups caster sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons white vinegar
- 400 to 600 mil cream (if the pavlova cracks at the top, it still tastes great but add more cream to even it out)
- 2 tablespoons extra caster sugar
- 2 Mangos
- 4 fresh Passion fruits.
- Preheat over to 170 c (fan forced) or 190 c (not fan forced).
- Separate the egg whites and place in a large bowl (be very careful to avoid any yolk in the mixture as this can stop the whites from whipping fully).
- Whip the egg whites until firm.
- Slowly add the caster sugar a table spoon at a time and ensure it dissolves well.
- Line a baking tray with baking paper and draw a 22 cm circle in the centre.
- Place the pavlova mixture in the circle, I use the back of a spoon to work around the pavlova from the tray up to get a smooth edge.
- Reduce the oven the 130 c (fan forced) or 150 c (not fan forced).
- Bake the Pavlova for 1 1/2 hours.
- When cooked, turn off the oven and allow the Pavlova to cool with the oven door slightly ajar (I use a wooden spoon to stop the door from closing)
- Just before serving, whip the cream and extra sugar and pile on the Pavlova.
- Top with mango and passionfruit pulp.