Louise's Mum's (Mrs O'Gorman's) Pavlova

Tags: Wischik, dessert, Australian, picture
Edited: 2016/11/15 2017/01/01
A delicious traditional Australian and New Zealand dessert
. Serves 1-2!. 9 steps
6 egg whites (240g)   Beat until stiff peaks form Spread into a 14 inch diameter circle on a sheet of baking parchment. Preheat oven to moderately slow. Bake in a very slow oven, 140°C, 45–60 minutes, watching closely. If it begins to brown, open the oven door to allow it to cool. Cool in oven. May be kept in an airtight container 24 hours
1 3/4 cup sugar   Add 3 tablespoons at a time, beating well after each addition, until sugar is completely dissolved, and it looks like "the Swiss alps on a sunny day"
2 teaspoons cornflour sift   fold in
1 teaspoon vanilla
1 teaspoon white wine vinegar
1/2 litre cream whip Spread cream over pavlova, decorate with fruit
fruit (kiwi fruit, strawberries, bananas) slice
The goal is to be marshmallow-like in the middle, with a crisp shell.
The key to baking a pavlova is not baking it but rather drying it. It should not brown. A very slight tinge is OK.
Egg whites: room temperature or cold? fresh or old? Opinion is divided.
Low volume meringue mixture? Your bowl or beaters probably had some grease.
Dull meringue mixture, or soggy meringue? You overbeat it, past the glossy stage.
Collapsed pavlova? You opened the oven door while cooking.
Cracked pavlova? This is normal.
Weeping? Too much sugar, or overbeating, or not enough cooking.