Tyb
Pavlova isn't going to make it's self…
Merry Christmas
26 Pavlova's
https://www.womensweeklyfood.com.au/australia-day-pavlova-recipes-30296
Our classic marshmallow pavlova
6 egg whites
1 1/2 cup (330g) caster sugar
1 tablespoon cornflour
1/2 teaspoon white vinegar
300 millilitre thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla essence
250 gram strawberries, halved
3 passionfruit
1
Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
2
Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
3
Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
4
Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
5
An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.
Notes
Undecorated pavlova can be made several days ahead; store in an airtight container.
https://www.womensweeklyfood.com.au/recipes/pavlova-6932