Pavlova

The story goes that this meringue based dessert was created by a local chef in honour of the ballerina , Anna Pavlova,  when she was visiting Perth in 1935.  Whatever the origins it is a popular dish often served at christmas time as it is well suited to summer fruits.  Unlike a crunchy, chewy meringue the addition of cornflour and vinegar gives a foamy melt in the mouth, marshmallow centre.  Of course the pavlova is all about the fruits, syrups and cream used for the topping.

For lots of ideas on toppings visit Australian Women's Weekly or click on the Foodista button at the bottom of the page

Ingredients:

4 egg whites 

1 cup (220g) caster sugar (superfine sugar)

1 tbsp cornflour (cornstarch)

1 tsp white vinegar

300ml thickened cream

1 tsp vanilla

1 tbsp icing sugar (confectioners sugar)

berries of your choice

Method: 

• Preheat oven to very slow
• Grease and line an oven tray with paper.  Draw an 18cm circle in the centre of the paper
• Beat egg whites with a mixer until soft peaks form
• Slowly add caster sugar 1 tbsp at a time, beating in between
• Fold in cornflour and vinegar
• Spread mixture inside circle on tray and level the top lightly with a spatula
• Bake about 1 1/4 hours until firm on the top
• Cool in oven with door ajar
• Beat cream, vanilla and icing sugar until soft peaks form.  Spread onto cold pavlova and top with fruit