It may be named after a Russian ballet dancer and the jury is still out on its true origins, but we like to claim the sweet pavlova as a dinki-di summer dessert.
- 200g egg whites
Pinch of salt
500g white castor sugar
2 level tblspns white vinegar
2 level tblspns cornflour
3 drops vanilla extract
- Whipping cream
Blueberries and/or fruits of your choice
Crème anglaise (custard)
Whip egg whites with salt on a machine until fluffy then gradually add the sugar in a stream. Continue to whip on high speed for about 15-20 minutes or until sugar has dissolved.
Then mix the vanilla, cornflour and vinegar together and add to the egg white meringue. Continue to mix for another 3 minutes.
For individual meringues, pre-heat the oven to 140ºC. On a flat baking tray, spread baking paper or silicone sheet. Draw 12 x 8cm circles and pipe the meringue 4cm to 5cm high, leaving a dip in the centre.
Bake for 25 minutes or until a crust has formed (the centre should be like marshmallow). Allow to cool then dollop with whipped cream and garnish with your choice of fruits, such as mixed berries, and mint on a pool of vanilla crème anglaise.