Pavlova is the ultimate Aussie dessert and I love finding new ways to use it! I’ve come up with the perfect Australia day pavlova that every dessert lover won’t be able to get enough of. Here’s my very favourite Pavlova recipe, first found in the back of an old Family Circle magazine, that I’ve tweaked over the past 20 years.
The Ultimate Australia Day Pavlova
4 egg whites at room temp
1/4 teaspoon salt
250g caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla paste
Preheat the oven to 150 degrees Celsius and line a baking tray with paper. If you want it to be perfectly round, trace a circle on the paper.
Put the egg whites and salt in a dry bowl and beat until fluffy. Add sugar 1/3 at a time, while beating, until the mixture is glossy and stiff. Add the cornflour, vinegar and vanilla and stir until just combined.
Spoon the mixture onto the baking paper and then use the back of a spoon to build up the sides and make a bit of a hollow in the middle.
Put in the oven and cook for 1 hour and 15 minutes. When cooked, turn off the oven and open the door slightly and leave the pavlova to cool completely before removing. I leave it overnight if I can.
Anything Australian! I’ve used Cherry Ripe, Tim Tams, Caramello Koalas, Freddo Frogs, Milo, Jaffas, lamingtons and Violet Crumbles but you can use anything you love! This year I might use Golden Gaytime crumbs, Iced Vovos, 100’s and 1000’s biscuits and fairy bread as well!
Enjoy and I hope you love it as much as we do!