You can’t get much more Australian than Pavlova

Top them with Australian made Strawberry Flavour Pearls for delicious new twist on an old favourite. I made these ones cocktail size. If you make them larger just adjust your cooking time accordingly.  

What You Need

• 8 large egg whites
• 500 grams caster sugar
• 4 teaspoons cornflour
• a few drops of vanilla extract
• 2 teaspoons white wine vinegar

To serve

• double cream
• Strawberry Flavour Pearls  

To Do

You will need 3 trays, lined with baking paper.

• Preheat the oven to 120ºC.
• Whisk the egg whites until they’re holding firm peaks but are not stiff. Gradually add in the sugar, whilst still beating, until you’ve got a bowl full of thick glossy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
• For  mini-pavs just scoop your meringue mix into a piping bag and pipe marshmallow size blobs onto the baking paper.
•  For individual dessert size pavs….Draw 6 circles of approximately 10cm (using a glass as a guide, if this helps) on each sheet of baking paper.
•  Spoon the meringue onto the circles, and spread and smooth to fill. (a piping bag does the trick too) You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and pearls later.
•  Put into the oven and bake for 10 minutes. Check that they are not getting any colour, turn the oven down if they are. Continue to bake until they have visibly risen and are firm to the touch. I like to check if they are cooked by gently peeling one off the paper. If it won’t peel off it’s not ready yet! Once cooked just transfer them, on their baking paper, to wire racks to cool.
• When you want to assemble them, dollop cream into the indentation, and top with Strawberry Flavour Pearls.

Or Tangerine or Passionfruit or Honey or Raspberry or Lemon Myrtle 🙂  

The lovely thing about pavlovas is that they can be made days in advance and kept in an airtight container until they are needed.  

No time to bake? Or Just don’t want to?  

Just purchase some pavlova bases from your local gourmet food store or supermarket! Shhhh……….  

Good luck with the pav’s.  

Until next time.  

The Peninsula Larder Team 

“No one can arrive from being talented alone, work transforms talent into genius”

-Anna Pavlova