Pavlova

As a child, I remember Pavlova as one of those desserts that us kids didn't like or touch. Now it is one of the things I most associate with summer.  

The secret is to get the meringue crisp on the outside, and chewy on the inside. Topped with whipped cream and fresh fruit, you can't beat it. I used sliced banana, strawberries, raspberries, sliced kiwi fruit and fresh passion fruit pulp squeezed over the top. You can also use mandarin, or clementine segments and blueberries are lovely too.

Husband rating: 12/10 (Yes I know, that's cheating)

Pavlova

Meringue:

Egg whites of four eggs

1 cup of caster sugar

1 teaspoon of cornflour

1 teaspoon of vinegar

1 teaspoon of vanilla extract

Topping:

600ml double cream (whipping cream), beaten

Vanilla pod (optional)

Fruit of your choice, washed and sliced.

Preheat the oven to 120 degrees Celsius. Prepare a baking tray by greasing and lining it with baking parchment. I use a pizza tray.

You will need to whip your eggs in a large bowl with smooth sides. It must be very clean.  To ensure it is completely clean, you can wash it with detergent and once dry, rub it with lemon juice and rinse out again, which will remove any last greasy residue from the bowl.

Beat the egg whites with an electric mixer until soft peaks form. Then gradually add the sugar. Beat until firm and the sugar is completely combined and you no longer detect any sugar granules. You should be able to tip the bowl over your head without any mixture spilling.

Add the vinegar, vanilla and cornflour and combine. Then spoon out in a circle on to the tray. You will want a dip in the centre for the cream and fruit topping.

Cook for one hour in the pre-heated oven.  Once cooked, turn off the oven and leave the oven door ajar until the meringue is completely cool.

Just before serving, scrape out the vanilla pod and add it to the cream, then whip until it reaches the right consistency.  Place your fruit on top. Enjoy!