A classic and much-loved dessert in Australia and New Zealand, Pavlova cakes are not the easiest dessert to get right. Lucky for us we have a recipe from expert cake maker, Tamara Milstein-Newing.
Tamara is the author of Bake Your Cake & Eat It Too (New Holland Publishers Australia), $29.99, and this Pavlova recipe is featured in the cookbook along with other recipes like Upside Down Caramel Pear Cake, Chocolate Caramel Cake and Maple Spice Cake.
Back Your Cake & Eat it Too (New Holland Publishers Australia) $29.99, available from all good bookstores or online
4 large egg whites
7 3⁄4 oz (220 g) super fine (caster) sugar
2 teaspoons cornstarch (cornflour)
1 teaspoon white vinegar
Whipped cream, to serve
Seasonal fruit, to serve
Preheat the oven to 300°F (150°C). Line a heavy baking tray with baking paper.
Using electric beaters, beat the eggwhites on medium speed until soft peaks form, adding a pinch of salt. Begin adding sugar, a spoonful at a time, then increase the speed to high and continue beating until the mixture is thick and glossy.
Sift over the cornstarch and add the vinegar. Fold into the egg whites using a spatula and very gentle strokes.
Pile the mixture onto the prepared baking tray and put in the preheated oven. Immediately turn the heat down to 250°F (130°C) and bake for 1 hour. Turn oven off and leave meringue to cool overnight.
Before serving, top with whipped cream, passionfruit, berries, kiwi or other seasonal fruits of your choice.