This Australian recipe was given to me by my aunt.
Its common to find a pavlova base for sale in the supermarket but they are always overly-sweet.
I’ve tried a couple of other pavs before but none quite beat this one
4 egg whites
1 cup Castor Sugar
1 teaspoon white vinegar
1 heaped-tablespoon cornflour
1-2 teaspoons of Vanilla essence
(Whipped cream, fruit etc for decorating/topping)
In an electric mixer,
Beat egg whites til peaks form
Gradually add sugar
Add vanilla essence
Line a baking tray with greaseproof paper/baking/non-stick paper.
Pour mixture straight onto tray and arrange in a square slab or round cake – should be around 5cm high
Bake in oven on 180 degrees celcius between 5-10 minutes – yes, its that quick! Test with skewer just to make sure of course, and then leave in oven for a whole hour to cool down.
Decorate pav with fresh whipped cream and fruit. I like to use strawberries and peppermint crisp – I’m not sure if this is available elsewhere, but incase it isn’t, its like a choc coated candy bar, crush it and sprinkle on.
Chill & serve. I hope you enjoy our family favourite!!