Australia's favourite dessert is sweet canvas of white meringue topped with smooth luscious whipped cream and any combination of fruit toppings including strawberries, Snowgoose cherries, kiwi fruit or passion fruit.
4 egg whites (be sure eggs are at room temperature, not straight from the fridge)
1 cup (220g) of caster sugar
2 tsp cornflour
1 tsp white vinegar
2 tsp icing sugar
Splash of vanilla essence
Your selection of delicious Snowgoose fruit (passionfruit, kiwi fruit, peaches, bananas, strawberries, cherries are all perfect)
Preheat oven to 150°C.
Place eggwhites in perfectly clean and dry metal bowl, beat until soft peaks form (do not overbeat!). Gradually add sugar a tablespoon at a time, beating well after each addition. Sift cornflour over the mixture then fold through with the vinegar.
Line a baking tray with non-stick baking paper and place mixture on tray shaping into a high round approx 20cm in diameter. Place in oven and reduce heat to 120°C and bake for an hour. Turn off oven and allow pavlova to completely cool in the oven.
To serve, whip cream, icing sugar and vanilla essence until soft peaks form. Spread cream generously over the pavlova and scatter your favourite selection of Snowgoose fruit.