About three years ago, I was browsing through Joy of Baking and came across this beautiful dessert that was so weird to me. The only meringue I’d ever tasted was on a lemon meringue tart in a coffee shop and I hated it. Way too sour for my taste. And with my family, baking was super traditional – puddings, biscuits, cakes and the likes. That’s probably the reason why I have a reputation in my family as being an adventurous baker, which can be mistaken for ‘awesome’ but let me assure you, some of the new recipes I try have sad results.
But not the pavlova. That was amazing. Light and sweet, and perfect with whipped cream, strawberries and blueberries. It was so refreshing to have something sweet after dinner without needing much of an appetite. The only problem I had was the lovely marshmallow interior wasn’t high enough. However, thanks to Masterchef Australia and Donna Hay, that issue was fixed – and beautifully, I might add. It was just a little something in the method that they mentioned during the episode.
Ingredients
4 egg whites (room temperature)
1 cup castor sugar
2 tablespoons maizena
2 teaspoons white vinegar
Method
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