“Grandma’s pavlova is my base recipe, although I might change it a bit. Last Christmas I made my favourite variation — I substituted rosewater for the vanilla and raspberry vinegar for the white vinegar. I feel very connected to Grandma when I cook, especially if I’m making one of her recipes.” - Kathryn Vincent
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1 tbs cornflour
- 300 ml thickened cream
- 1 punnet fresh strawberries halved hulled *to serve
- 1 punnet fresh blueberries *to serve
- 1 handful edible flowers *to decorate
Method
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Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Draw a 20cm-diameter circle on baking paper and place it, circle-side down, on tray.
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Step 2Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition. Whisk until sugar has dissolved and meringue is thick and glossy. Add vinegar and vanilla, and whisk until combined. Sift cornflour over meringue. Using a large metal spoon or spatula, gently fold cornflour into meringue.
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Step 3Spoon meringue into circle on prepared tray and smooth into a disc. (Keep edges of disc high and don’t smooth out too far.)
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Step 4Reduce oven temperature to 125°C. Bake pavlova for 1½ hours. Turn off oven. Leave pavlova in oven to cool completely. (Do not open oven door until pavlova is completely cooled — it’s best to leave it overnight.)
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Step 5Using a balloon whisk, whisk cream in a large bowl until soft peaks form. Top pavlova with whipped cream, strawberries and blueberries. Decorate with edible flowers.
Recipe Notes
Ensure edible flowers have not been treated with pesticides.
Country Style Heirloom Recipes is on sale now via supermarkets and newsagents and via Mags Online
Find more delicious heirloom recipes on homelife.com.au.
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