My daughter is doing cooking at high school and she has made a few of these individual pavlovas now, but you can also make a larger one to cut up into serves. This is a recipe for a larger "Pav" from Donna Hay.
150ml eggwhite (approximately 4 eggs)
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons cornflour (cornstarch), sifted
- 2 teaspoons white vinegar
- 1 cup (250ml) single (pouring) cream
- ½ cup passionfruit pulp (approximately 4 passionfruit)
- 250g strawberries, hulled and halved
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.
It is really nice with kiwi fruit, strawberries and grated chocolate (or Cadbury "Flake")on top too. Gemma used raspberries, blueberries, passionfruit and dusted with icing sugar on the individual pavlovas - and we seem to have misplaced that recipe, so if I find it I will add it in later:)