from the Test Kitchen - Classic pavlova
Pavlova can be baked a day ahead; store in an airtight container in a cool, dry place. Assemble with cream and fruit close to serving.
Classic pavlova
PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING) SERVES 8
4 egg whites, at room temperature
1 cup (220g) caster sugar
½ teaspoon vanilla extract
¾ teaspoon white vinegar
300ml thickened cream
250g strawberries, halved
125g blueberries
¼ cup (60ml) passionfruit pulp
1 Preheat oven to 130°C/110°C fan. Mark an 18cm circle on a sheet of baking paper; place paper, marked-side down, on a large oven tray.
2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves, or until mixture is thick and glossy. Add vanilla and vinegar; beat until just combined.
3 Spread the meringue mixture inside the marked circle on the tray; level the top with a spatula.
4 Bake meringue for 1½ hours or until dry to the touch. Turn oven off; cool pavlova in oven with door ajar.
5 Just before serving, beat cream in a small bowl with an electric mixer until soft peaks form. Spoon cream on pavlova, then top with berries and drizzle with passionfruit.
from the Test Kitchen - Lamingtons
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