Traditional pavlova

Ingredients (serves 8)

• 6 eggwhites
• 1 1/2 cups caster sugar pinch cream of tartar (see note)
• 300ml thickened cream
• 1 tablespoon icing sugar mixture
• 1 teaspoon vanilla extract
• 250g strawberries, hulled, sliced
• 2 kiwifruit, peeled, sliced
• 150g blueberries

Method

1. Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
2. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make 'furrows' up the sides.
3. Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
4. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.

Notes

• Cream of tartar increases the volume of eggwhites when beating and gives the pavlova a crispy crust.

Ingredients (serves 8)

• 6 eggwhites
• 1 1/2 cups caster sugar pinch cream of tartar (see note)
• 300ml thickened cream
• 1 tablespoon icing sugar mixture
• 1 teaspoon vanilla extract
• 250g strawberries, hulled, sliced
• 2 kiwifruit, peeled, sliced
• 150g blueberries

Method

1. Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
2. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make 'furrows' up the sides.
3. Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
4. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.

Notes

• Cream of tartar increases the volume of eggwhites when beating and gives the pavlova a crispy crust.