Brenda's Classic Australian Pavlova
November 16, 2013
"This is a simple and classic Aussie dessert. The recipe was given to me by a friend many years ago. It's crispy on the outside, but soft and gooey on the inside. The classic pavlova uses kiwi fruit and is topped with sweetened passionfruit pulp."
- You can use any fruit of your choice: berries, pineapple, etc.
- Serving Size: 1 (75.1 g)
- Calories 168.4
- Total Fat - 1.3 g
- Saturated Fat - 0.4 g
- Cholesterol - 23.1 mg
- Sodium - 378.2 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 0 g
- Sugars - 31.2 g
- Protein - 6.8 g
- Calcium - 2.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 275 degrees.
Beat egg whites until very stiff. Gradually add water beating between teaspoons.
Add sugar VERY gradually. Take your time and don't hurry this step. Then beat in the salt, vanilla, vinegar and cornstarch.
Shape meringue into a large 10 inch circle on parchment paper thats been placed on a cookie sheet.
Build up the sides by laying coils of meringue one on top of the other to approximately a 1 inch depth. Or, you could spread the meringue with a spoon, using it to build up the sides.
Bake for 1 hour.
Turn off oven and leave tart inside for another hour.
Gently peel off the parchment paper.
Fill with whipped cream and top with fruit.
Tips & Variations
No special items needed.