Now that strawberries are dirt cheap with the advent of Spring in Gold Coast, what better way to celebrate the warmth than with some Pavlova.
I had never tried pavlova before emigrating to Australia. Sweet, crunchy meringue is topped with sour and juicy fresh fruit – the juicy acidity complimenting the crunchy sweetness. A match made in … well… Australia! This dessert can be adapted to suit any type of fruit you have on hand!
4 egg whites
3/4 cup sugar
3/4 tsp white vinegar
3/4 tsp vanilla
Preheat oven to 160C.
Separate egg whites into bowl & begin mixing with a hand mixer with a paddle attachment.
When whites start to thicken and develop soft peaks begin adding sugar tablespoon by tablespoon.
Stop mixing when the whites develop stiff peaks.
Spoon a heaping tablespoon of egg white onto a parchment-covered tray and bake for 2 hours. At the end of the cooking time crack the oven and allow the meringues to continue to dry for another two hours.
Serve a mix of fresh fruit, cream or coulis over top.