Perfect Aussie Pavlova

Method

In a small electric mixer bowl, beat egg whites on medium until soft peaks form. Add vinegar, cornflour and gently sprinkle sugar, one teaspoon at a time, beating until stiff and glossy (approx. 10 mins).
Trace map of Australia onto baking paper and cut out shape. Place cut-out onto a baking tray and spoon meringue mix inside the map as a guide. Smooth sides and top of meringue with a spatula, leaving the centre slightly hollowed. Bake in oven at 130˚C for 1½ hours, or until pavlova is dry to the touch.
Turn off oven and leave pavlova to cool with oven door ajar. Once cooled, place pavlova on a serving plate. Use electric mixer to whip cream until soft peaks form. Gently spread whipped cream on top of meringue and decorate with fresh fruit. Dust with icing sugar to serve.

Link to download the Australian map template: Pavlova Map

Serves:
10

Prep time:
25 minutes

Cook time:
1 hour and 30 minutes

Ingredients

• 4 egg whites, at room temperature

• 1 cup Merryfield Caster Sugar

• 1 tsp Pure Vita White Vinegar

• 2 tsp Whitemill Cornflour

• 300ml Farmdale Thickened Cream

• A4 printed map of Australia, downloadable below

• Fresh fruit, washed and sliced (strawberries, blueberries, raspberries, peaches and passionfruit)

• Merryfield Soft Icing Mixture, to dust