Traditional Australian Christmas Dessert

This is a really yummy dessert, in Australia it is a traditional dessert for Christmas Day. I am not sure where the tradition comes from, I can’t seem to find anyone that knows. It just seems to be that way, and we have one every year. You can have it at other times of the year of course.

You will need

6 Egg whites
1 1/2 cups (300g) caster sugar
2 tsp white vinegar
1 tb cornflour
300ml thickened cream

Fruit to decorate - Banana, Mango, Kiwifruit, Passionfruit, Berries (fresh or frozen).

Tips:
- Make sure the bowl you are using is well washed and free of grease.
- Refrigerate eggs before separating: the yolks will separate easily when cold.
- Then you need to let the egg white time to warm to room temperature, and ensure they are free of yolk - otherwise, they won’t beat well.

Putting it all together

1. Preheat oven to 120℃. Line an oven tray with baking paper.

2. It is easier and quicker if you use an electric mixer to whisk the egg whites, don’t forget the bowl needs to be clean and dry. Whisk until soft peaks form.

3. Gradually add the sugar one tablespoon at a time, beating well after each addition, until meringue is thick and glossy and all the sugar is dissolved.

TIP: Rub a little of the mixture between your fingers, if it is still gritty, then continue to whisk until the sugar dissolves.

4. Add the vinegar and cornflour and fold until just combined.

5. Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in oven for 1½ hours or until pavlova is dry to the touch. Turn off oven and leave, with the door ajar to cool completely.

6. Transfer to a serving plate. Use mixer to whisk the cream in a medium bowl until soft peaks form. Spoon on to the top of the pavlova. Decorate with the fruit that you have chosen.

7. Serve immediately and enjoy!

If you make one, tell how it was, I will post a picture of our finished pavlova when I have made it.

Ok here is the finished product, it was really yummy!.