It's an all-time Aussie favourite, easy to make but very impressive dessert
Prepare the Sauté Pan Oil the base and sides of the Sauté Pan with a generous amount of cooking oil and then coat the base and sides well with corn flour. Turn upside down and shake out any excess corn flour. Also oil inside of lid and set it to one side. Heat the base of the Sauté Pan without the lid on a low heat until just hot to touch. Do this while the egg whites are beating,
Preparing the Egg Whites Beat the (room temperature) egg whites until just stiff. With the mixer still running, add caster sugar a little at a time and then the vanilla and beat well. Add cider vinegar & corn flour and beat well then add the boiling water & beat again until stiff.
Cooking the Pavlova With the warm pan still on the hotplate, spoon mixture around the edges first and then the centre of pan, making the mixture level. Turn up the heat to slightly less than medium and place the cold lid on with the vent open. When the lid is hot to touch, turn down to low. Cooking time is approximately 25 – 35 minutes or until edges have coloured.
Turning out the Pavlova. Turn off the heat and leave Pavlova in the pan to cool on the hotplate with the lid off. When it shrinks away a little from the sides of the pan, the Pavlova is ready to turn out. Use the narrow spatula to carefully ease the sides away from the pan before turning out. Place a sheet of baking paper over the moist top of the Pavlova and then using the splatter cover over the top of the baking paper, invert to turn out. Turn back onto a flat plate and let cool.
Decorating the Pavlova. Decorate with whipped cream and seasonal fruit. i.e. Mango, Passionfruit, Strawberries, Kiwi Fruit, Banana. Place in the refrigerator to chill before serving. Enjoy!
Omg! So easy and so delicious. I'm never buying pav again.