I think desserts fit into two categories; constructs of science and simple recipes. When I think of a Pavlova I’m a bit stuck between the two, its such a simple dessert to put together but the scientific accuracy of meringue requires a PHD in deliciousness. I was lucky enough to have my cousin’s visit from Ceduna in South Australia last weekend and my 10 year old cuzzy Ellie assumed the position of Sous Chef on the Saturday night for a decadent family roast. But as expected the focus was turned to dessert “Dad likes Pavlova, I promise” a wry smile from her and her brother’s faces confirmed my suspicions of collusion. This recipe is not difficult and even less difficult if you have a seasoned and experience sous chef like I did.
6 egg whites
150g caster sugar
1 tbsp corn flour
1 tsp cream of tartar
200ml double cream
50g caster sugar
An assortment of your favorite fruit. We used some strawberries, passionfruit and berries.
Method to our madness
1. Whip the egg whites to soft peaks and add ¾ of the corn flour and the sugar gradually. Whisk until combined and it begins to thicken further. Add the cream of tartar and whisk until stiff peaks.
2. Spread out onto a baking tray dusted with the remaining corn flour and greaseproof paper. Bake for approx 40 mins at 160.
3. Once the meringue has set, remove from the oven and allow to cool.
4. Whip the cream with the caster sugar until deliciously thick.
5. Spread the cream across the meringue, and fill with fruit. Roll the meringue and slice with a serrated knife.
6. Ensure you have a cousin around to wipe your brow when the kitchen heats up.