This year I hosted a BBQ for Australia Day and thought I would make the classic pavlova for dessert. Of course, I had to pimp it up with an Australia Day theme of blue, white, and red... This pavlova recipe is adapted from a recipe from last month’s issue of Australian Gourmet Traveller.
|Australia Day Pavlova|
· 4 eggwhites
· 240g caster sugar
· 2 ½ tsp cornflour
· 1 tsp white vinegar
· Strawberries and Australian flags to decorate
1. Preheat oven to 120°C (no fan). Lightly grease a baking tray and line with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (3-4 mins), then gradually add sugar and whisk until stiff and glossy (you can test if it is ready by rubbing some mixture between your fingers to see if the sugar has dissolved).
2. Fold in cornflour and vinegar and then spoon onto baking tray in a 22 cm diameter pile, forming high sides. Bake until crisp on the outside but not coloured (1 ½ - 2 hours), turn off oven and cool completely in oven with door ajar (3-4 hours).
3. Decorate pavlova just before serving with the cream, strawberries, and flags.
Blue Chantilly Cream
· 300mls full fat cream
· 1 tsp vanilla essence
· 1 tsp caster sugar
· A couple of drops of blue food colouring
1. Beat all ingredients in a mixing bowl with electric beaters until thick.
What did you bake for Australia Day?