The Aussie Pav! (recipe)

Happy Australia day!

You can't celebrate Australia Day without a pavlova! Crispy and hard on the outside, soft and marshmallowy in the inside!


I'm actually not that much of a Donna Hay fan, but I have to admit, her recipe that I've slightly adapted rarely fails!

Ingredients:
150ml egg whites (at room temperature)
1 cup of caster sugar
2 tablespoons of cornflour
2 teaspoons of white vinegar
1 teaspoon of vanilla extract
1 cup of pure whipping cream
fruit of choice for topping (I used strawberries + icing sugar)

Method:
1. Preheat oven to 130 degrees fan-forced oven
2. Using an electric stand mixer, gently whisk the egg whites on a low speed to start the process of breaking up the proteins
3. Slowly increase the speed. When egg whites have tripled in volume and are foamy, gradually add in the caster sugar whilst whisking on high speed
4. Whisk until stiff, glossy peaks have formed
Rub a little bit of the mixture between your fingers, if the mixture feels grainy, continue whisking. If the mixture is smooth, the mixture is ready.
5. Gently whisk through the cornflour, vinegar and vanilla extract
If your cornflour is lumpy, it is best to use a sieve. The addition of cornflour and vinegar is what creates the soft, marshmallowy inside of the pavlova, differentiating it to a meringue.  
6. Gently shape the mixture into an 18cm round onto a baking tray lined with baking paper. 
Whilst an 18cm round does seem excessively precise as well as looking way too small, it's important to note that the pavlova does spread out quite a bit as it cooks!
7. Immediately change the temperature to 100 degrees fan-forced oven and bake for 1 hour and 20 minutes. After 1 hour and 20 minutes, turn oven off.  DO NOT OPEN THE OVEN DOOR. Leave pavlova to cool completely in oven over night or until oven is cool.
8. To assemble, top with desired fruit and whipped cream. 
Optional: Stir through a good sprinkling of icing sugar through strawberries to draw out their natural juices and enhance their sweetness!