Pavlova

About this dish

Pavlova was created in the 1920s in honour of the touring Russian ballerina Anna Pavlova, and both Australia and New Zealand have claimed its invention ever since — a dispute neither country has ever conceded. What sets it apart from an ordinary meringue is the cornstarch and vinegar folded in near the end, which trap just enough moisture to keep the centre soft while the outside bakes crisp.

• Vegetarian
• Gluten-free
• Not vegan because of Eggs, Heavy cream
• Contains dairy because of Heavy cream

• 6largeEggs
• 350gCaster sugar
• 2tspCornstarch
• 2tspWhite wine vinegar
• 1tspVanilla extract
• 300mlHeavy cream
• 250gStrawberries
• 3piecesKiwi fruit

Instructions

1. 1

   Whisk the egg whites with the sugar, a spoonful at a time, until stiff and glossy.

   10 min

   Tip: Adding the sugar gradually, not all at once, is what gives a glossy, stable meringue instead of a grainy one — each spoonful needs to dissolve before the next goes in.

2. 2

   Gently fold in the cornstarch, vinegar and vanilla.

   2 min

   Tip: These two are the whole trick of a pavlova over a plain meringue — they trap moisture so the centre stays soft and marshmallowy while the shell bakes crisp.

3. 3

   Shape the meringue into a circle on a lined tray and bake low until the outside is dry and pale.

   75 min

   Tip: A low oven is essential — any hotter and the outside colours before the inside sets, leaving a raw, weeping centre.

4. 4

   Turn off the oven and let the pavlova cool inside it with the door closed.

   60 min

   Tip: A sudden drop in temperature is exactly what cracks the shell — cooling slowly in the residual heat lets it firm up gently instead.

5. 5

   Once fully cool, top with whipped cream and arrange the strawberries and kiwi over it.

   5 min

   Tip: Top it only just before serving — cream and fruit left sitting on the shell will soften it from underneath within the hour.