Foodie Friday: After your Australia Day feast make your guest’s mouths water with this deliciously fluffy marshmallow pavlova. It will be the silver lining of the day.
- 6 egg whites
- 1 1/2 cups caster sugar
- 2 teaspoons cornflour
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 300ml tub thickened cream
- 250g strawberries, hulled, sliced
- 1 banana, sliced
- 2 passionfruit, halved
Preheat oven to 120C/100C fan-forced. Using a pencil, mark a 20cm circle on a sheet of baking paper. Line a baking tray with the baking paper, pencil-side down.
Using an electric mixer, beat egg whites just until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, until sugar is dissolved after each addition. Add cornflour, vanilla and vinegar. Beat for 30 seconds. Spoon meringue onto prepared tray, using circle as a guide. Smooth edges using a spatula.
Bake for 1 1/2 hours or until firm but not browned. Turn oven off. Cool in oven, with door ajar, for 1 hour. Cool completely at room temperature.
Using an electric mixer, beat cream until firm peaks form. Dollop onto pavlova. Top with strawberries and banana. Drizzle with passionfruit. Serve.