Australian Pavlova

This airy, cloud-like dessert from the Southern Hemisphere has a cult following—and for good reason. With its crisp shell, soft marshmallow-like centre, and layers of whipped cream and fresh fruit, it’s equal parts elegant and indulgent. No wonder it’s a centre-piece at celebrations across Australia and New Zealand.

 

Ingredients:

1 cup white sugar

1 tbsp cornstarch

3  egg whites *

1 tsp lemon juice

1-1/4 cup  whipping cream

1/ 2 cup  icing sugar

12 large  strawberries

Method:

Preheat the oven to 150 degrees C. Line a rimmed baking sheet with parchment paper, and draw a 9-inch circle in the centre of the paper.

Whisk 1/4 cup sugar and cornstarch together in a small bowl.

Separate egg yolks from the whites.

Beat egg whites in a glass bowl until soft peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until the sugar is completely dissolved and stiff peaks form. Gently fold in the cornstarch mixture and lemon juice.

Spread a 1/4 inch thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon the remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls.

Bake in the preheated oven for 1 hour. Turn the oven off. Let the meringue sit in the oven for 30 minutes. Do not open the oven door. After 30 minutes, remove the meringue from the oven; it should be hard on the outside and slightly moist on the inside.

Beat cream and icing sugar in a mixing bowl with an electric mixer until thick. Spread onto a meringue base and arrange strawberries over the top.

 

 * Aquafaba is the leftover liquid from tins of cooking beans or legumes, like chickpeas and butter beans. Its texture is similar to raw egg whites, so naturally it makes a great replacement for recipes that use just egg whites. 

1 egg white= 2 tbsp of Aquafaba 

 

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