Pavlovas are a conventional Aussie favorite, so do that recipe for the right pav – a traditional summer time dessert topped with oodles of seasonal fruit.

Components

• 4 massive egg whites, at room temperature
• 1 pinch salt
• 225 g (1 cup) caster sugar
• 1 tsp cream of tartar
• 300 ml whipping cream
• 40 g (1/3 cup) icing sugar, sifted, plus further to serve
• 1 tsp vanilla extract
• 100 g (3/4 cup) raspberries
• 100 g (2/3 cup) blueberries
• 2 nectarines, pitted, quartered, and thinly sliced

Technique

Step 1.
Preheat the oven to 180°C (160° fan) and line a big spherical baking tray with greaseproof paper.

Step 2.
Beat the egg whites with a pinch of salt in a big, oil-free mixing bowl till stiff. Regularly add the sugar and cream of tartar, regularly beating as you do, till the meringue is shiny and thick, 5-7 minutes.

Step 3.
Rigorously spoon the meringue onto the ready tray, spreading it out right into a wreath sample utilizing an offset palette knife or the again of a tablespoon dipped in scorching water.

Step 4.
Place within the oven and instantly scale back the temperature to 130°C (110° fan).

Step 5.
Bake for about 1 hour 45 minutes, after which flip off the oven and open the door, leaving the meringue to chill within the oven; it must be crisp on the skin however nonetheless tender on the within.

Step 6.
When cool, take away from the oven and punctiliously switch to a serving plate or platter.

Step 7.
In a mixing bowl, mix the cream, icing sugar, and vanilla extract, whipping to tender peaks.

Step 8.
Unfold the cream on high of the meringue and beautify with the berries and nectarine slices.

Step 9.
To serve, evenly mud with extra icing sugar.

Serves 8