Pavlova

The Queen of all Australian desserts has got to be the amazing Pavlova. Just like the ballerina it was named after it is delicate and fragile and sweet and so pleasing to the eye.

This is one of those desserts that I find is easy and quite fuss free as you make it, it goes in the oven and it can stay there cooling for hours out of sight until you're ready to dress it and shove in face. It's definitely one of the desserts from my repertoire of desserts that gets made often.

I am posting this blog in honour of my sister and my soul sista who have asked me for the recipe. So here you go ladies. This is a Margaret Fulton recipe, can't go wrong. Give it a go. As my rascally twins say "paf ro va is yummy for the tummy"

PAVLOVA

6 egg whites (MUST be room temperature)
a pinch of salt
2 cups caster sugar
1 1/2 teaspoon vinegar
1 1/2 teaspoon vanilla

For the topping
200-300ml cream (depends how much you love cream)
2 tablespoons icing sugar
1 teaspoon vanilla
fruits of your fancy, anything goes

1. Preheat oven. If it's a gas oven preheat to 230 degrees Celsius and if it's an electric oven preheat to 150 degrees Celsius.

2. Beat egg whites and salt until soft peaks form. Then add sugar a tablespoon at a time making sure it's mixed well between each addition. Once all sugar is in and is well incorporated you may stop when the peaks are stiff.

3. Fold in vinegar and vanilla.

4. Pile mixture into your dish of choice or on foil. You may use either a greased china flan dish or a greased springform tin or just draw a circle about 20cm on baking foil on a tray. Pile mixture high and use a spatula to shape.

5. If baking in gas oven turn heat down to coolest and bake for 1.5 hours. If using an electric oven bake for 45 minutes, turn oven off, keep door shut and leave for 1 hour. Then remove from oven or leave it there with door slightly ajar.

6. For cream topping whip cream, sugar and vanilla. Then top the cooled Pavlova and garnish with whatever you like.