Pavlova with strawberries and yogurt cream by Bill Granger

Pavlova

No Australian celebration feels complete without the beloved ‘pav”. Our founder, Shelley Simpson, is a big fan of Bill Granger’s pavlova recipe below. We hope it inspired you this festive season.

Ingredients:

6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
10 oz caster sugar
1 tablespoon cornflour
2 tablespoons arrowroot
2 teaspoons white vinegar
10 fl oz thickened cream, lightly whipped
10 fl oz plain yogurt
2 punnets fresh strawberries, hulled and halved
Runny honey
Yoghurt cream

Method:

Line a baking tray with baking paper and draw a 8 inch diameter circle on the paper.

Place the egg whites, cream of tartar and vanilla into a clean dry bowl and beat until stiff peaks form.

Add sugar 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

Stir in the cornflour, arrowroot and vinegar.

Pile onto prepared tray and spread evenly to the edges of the circle.

Turn oven to 300F.

Place in oven and bake for 1 hour 20 minutes, then turn oven off and leave in oven until completely cool.

Meanwhile, place the strawberries in a bowl and drizzle with honey and toss to coat.

To make the yoghurt cream, whip the cream and fold the plain yoghurt through it.

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