Ingredients Jump to Instructions ↓

  1. Half a lemon

  2. 6 eggwhites

  3. 1 1/2 cups caster sugar

  4. 1 tsp vanilla bean paste

  5. 1 tbsp cornflour, sieved

  6. 500g strawberries, hulled and quartered

  7. 250g blueberries

  8. 250g raspberries

  9. 1 tbsp icing sugar, sieved

  10. 600ml double cream

  11. Baking tray

  12. Baking paper

  13. Non-toxic pen

  14. 22cm-diameter bowl (to trace around)

  15. Electric mixer, preferably with whisk attachment (or just use beaters; large mixing bowl

  16. Sieve

  17. Silicon spatula

  18. Medium mixing bowl Cling wrap

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150C (130C fan-forced). Line baking tray with baking paper. Draw a 22cm circle on paper as a guide (an easy way to do this is to trace around a bowl), then turn paper over to stop the mixture from touching the ink – you should still be able to see the outline.

  2. Make sure the mixer bowl and whisk attachment/beaters are spotlessly clean. Rub inside of mixer bowl and whisk attachment with halved lemon – this helps stabilise the eggwhites.

  3. Make pavlova shell Place eggwhites in bowl of mixer and begin to whisk on medium to high speed. With mixer running, add sugar 1 tbsp at a time, waiting for the first to dissolve before adding the next spoonful. Once all the sugar has been added, continue to whisk until smooth. (Rub a little of the mixture between two fingers – if you can still feel granules then continue to whisk until they are completely dissolved.)

  4. Add vanilla and sieve cornflour over fluffy eggwhites. Whisk until just combined.

  5. Spoon mixture onto baking tray using pre-drawn circle as a guide. Smooth around side of mound to make it as flat as possible. Bake for 1 hour 45 mins. Turn oven off and allow pavlova to cool completely (leave door closed).

  6. Prepare berry topping Place berries in bowl and stir through icing sugar. Cover and refrigerate for at least 1 hour, stirring once. The berries will create their own syrup.

  7. Serve Dollop double cream all over pavlova shell. Scatter with the macerated berries and drizzle with the syrup. Yum!

  8. Note You can prepare the base of the pavlova a day ahead. Simply allow the shell to cool completely before covering and refrigerating overnight. Don't worry if the shell cracks and the interior sinks – it is the nature of this pavlova to do so. The interior will become chewy and the crater is perfect to fill with the cream and berries. Or top the pav with whatever fruit you like – banana, kiwifruit, mango or hulled cherries are all delicious alternatives.

  9. Nothing screams "Aussie Christmas" quite like a pavlova, so make the most of the berry season while they're at their best (and cheapest).


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