Classic Aussie Pavlova

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Separate the whites and yolks while eggs are cold. Measure 150 ml egg whites.

Set whites aside to come to room temperature.

Preheat oven to 170°C (340°F).

Place whites in a bowl. Use a stand mixer or handheld beater and beat until soft peaks form.

Add sugar 1 tbsp at a time, beating as you go.

After adding the sugar, beat for a further 3 minutes or until thick and glossy.

Add cornflour and vinegar, beat on low for 5 - 7 seconds until just mixed through.

Get the base of a springform cake pan (24cm or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper on top.

Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm in diameter.

Carefully scoop out the remaining fluff. Coax it into a dome shape with edges sloping in slightly. Flatten top. Make it 4-5cm high.

Transfer to baking tray. Carefully place in the oven, gently close the door and turn oven down to 115°C (240°F).

Bake for 1 1/2 hours - no peeking!

Turn oven off, leave the door closed and leave Pav in the oven overnight to cool.

Transfer Pav to serving platter then slide cake pan out from underneath.

Just before serving, top with cream and fruit of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens