Pavlova
Meringue that’s crisp outside and like marshmallow inside, with cream and fresh fruit (kiwi, strawberries, passion fruit). New Zealand and Australia both claim to have invented it, in honour of the ballerina Anna Pavlova.
Ingredients
- 4 egg whites at room temperature
- 220 g sugar
- 1 teaspoon of cornflour
- 1 teaspoon of white vinegar
- 1 teaspoon of vanilla
- 300 ml whipping cream
- Kiwi, strawberries and passion fruit
How to make it at home
- Whisk the egg whites to stiff peaks and add the sugar a spoonful at a time until you have a glossy, firm meringue.
- Gently fold in the cornflour, vinegar and vanilla.
- Spread the meringue into a 20 cm circle on baking paper, with the edges slightly higher.
- Bake at 120 °C for 1¼ hours and leave to cool in the switched-off oven with the door ajar.
- Just before serving, top with whipped cream and fruit.
The trick: It cracks as it cools: that’s normal, the cream covers it.