I like it with berries - The fruit in the recipe will make the one below.
If you are using this recipe for Passover, ensure all ingredients are labelled Kosher for Passover Meringue:
6 eggs, checked and separated - You will be using the whites only for this recipe.
1 1/4 cups (270g) caster/granulated sugar
1 tsp white vinegar
1/2 tsp vanilla extract
300ml/11-12 oz Pure whipping cream
2 tbs icing sugar, sifted - ensure this is pure powdered sugar and is marked Kosher for Passover!
I prefer a combination of berries and peaches on my Pavlova. However, tastes vary. Use what is in season and looks pretty.
Fine zest and juice of 2 limes
2 Lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit
Preheat oven to 120°C/250°F. Line an oven tray with foil. Next, line it with baking paper. Brush baking paper with melted butter or margarine. Mark a 24cm/9 inch-diameter circle on baking paper.
In order for the egg whites to whip, all equipment must be spotless and free of any grease. Wash everything in hot soapy water, dry, and then proceed. When separating the eggs, if any yolk gets into the white of the egg, use a clean eggshell to scoop it out. This is an important trick for whipping meringue.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add vinegar and vanilla and whisk until just combined.
Cone made from parchment paper
Spoon meringue onto the foil, using the marked circle as a guide. I find using a rolled piece of baking paper, made into a cone works best for me. That way the meringue goes on lightly and evenly - more control this way.
Smooth sides and top of pavlova meringue. Use a small spatula to forms little peaks around edge of pavlova. What you will have will appear to be a 24cm/9-inch dish made out of meringue. If you are worried that your pavlova will cave in, then you *can* make it in a springform pan - as long as it is very clean and lined with a sleeve of parchment paper. But really - this dessert is spectacular no matter how your base looks.
Bake in oven for 1-1/2 hours or until pavlova meringue is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to beat the cream and powdered sugar in a medium bowl until firm peaks form. Refrigerate until just before serving.
Spoon cream into and on the top of pavlova. Add your choice of fruit to the top of the pavlova in a decorative way. Or, use the fruit guide above in the manner below:
Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. This will keep the bananas from turning brown.
Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime zest.
Serves 6-8 for dessert
K (D) Kosher for Passover
If you know of a non-dairy whipped topping that is marked Kosher for Passover, this dessert can also be Parve/Pareve
Pavlova below was made using a spring-form pan lined with parchment paper