Indulging in Pavlova

I don’t get homesick often.  But when it does arrive, it is a gentle creeping in, riding in on the back of clouds that blow in from the Atlantic.

Pounding the rain-soaked footpaths of the Rue de Rivoli this morning had me dreaming of Oz, of balmy summer evenings sipping champagne by the harbour, oohing and aahing at fireworks  in the company of friends.

I’m off to toast those friends from afar and indulge in a slice of oh-so-Australian summer tradition, Pavlova.

Happy Australia Day.

BERRY PAVLOVA
4 egg whites
2 cups castor sugar
2 tsp white vinegar
4 tbsp boiling water
4 tsp cornflour (maizena)
1 tsp baking powder
½ tsp vanilla essence

FRESH WHIPPED CREAM TOPPING
1 500 ml thickened whipping cream (crème fermière)
Icing sugar to taste

BERRIES
500gms fresh berries, when in season (or in winter – frozen ‘cocktail de fruits rouges)
1 tsp castor sugar sprinkled onto berries and lightly tossed

Preheat oven to 200C. Line a 30cm (12in) tray with baking paper and draw a 20cm circle on the paper. Place the sugar, boiling water, vinegar and egg whites into a large bowl. Beat until mixture is stiff enough to hold it’s own peaks. Sift the cornflour and baking powder into the bowl, then add the vanilla and fold in lightly.

Pile the meringue onto the baking tray within the circle.  Place into the oven and reduce the heat to 150C for 30 minutes. Reduce the heat further to 100C for an hour longer. After that, turn off the oven and leave the Pavlova in the oven overnight to dry out.

To serve, top the Pavlova with the whipped cream and the berries.

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