Classic Pavlova Recipes

Steps:

• Preheat oven to slow, 150°C. Line oven tray with baking paper.
• Beat egg-whites with an electric stand mixer or hand mixer until soft peaks form.
• Add sugar, one tablespoon at a time. Beat until it dissolves and foam is stiff, thick and glossy. Beat in lemon juice or Vinegar and vanilla.
• Spread onto tray to form a 23cm mounded circle. Bake for 30 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in a turned-off oven, with door open, to dry completely.
• Top with cream and berries. Drizzle with passionfruit just before serving.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.