Pavlova

Pavlova is a meringue dessert named after a Russian Ballet dancer Anna Pavlova. The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand. Australians say it's an Aussie dessert, New Zealanders say it's a Kiwi dessert. One thing is for sure, it's a popular dish and an important part of the national cuisine of both countries, and is frequently eaten during celebratory or holiday meals such as Christmas dinner. But we don't have to have something to celebrate to eat pavlova, I just have to be in the mood to make one ...

Ingredients:

6 eggs separated
1 ¼ cups caster sugar
2 tsp cornflour
1 tsp white vinegar
300 ml thickened cream
Any fruits you want to decorate it with. I used peaches (from a can) and fresh bananas.

Directions:

1. Preheat oven to 120°C.
2. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
3. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.
4. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.
5. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.
6. Add cornflour, vinegar and vanilla and whisk until just combined.
7. Spoon meringue onto the foil, using the marked circle as a guide.
8. Smooth sides and top of pavlova.
9. Use a small spatula to forms little peaks around edge of pavlova.
10. Bake in oven for 1 ½ hours or until pavlova is dry to the touch.
11. Turn off oven.
12. Leave pavlova in oven with the door ajar to cool completely.
13. When completely cold, transfer to serving plate or store in an airtight container until required.
14. Use an electric mixer to whisk the cream in a medium bowl until firm peaks form.
15. Spoon cream onto the top of pavlova.
16. Decorate pavlova with peaches and bananas,