There is some Trans Tasman controversy with this dish, the New Zealander reckon they own it, and us Aussies know we own it- just like we own Russell Crowe, Split Enz, Sam Neil and many of  the other great Aussie Icons.

Ingredients

4 x Egg whites
1/2 teaspoon of Salt
1 1/2 cup of caster sugar
1 teaspoon of Vanilla
1 teaspoon of Vinegar
1 tablespoon of  Corn flour

Garnish

1 1/4 cup cream, whipped
1 teaspoon of vanilla
Strawberries, sliced
Passion fruit pulp

 

Instructions

Place egg whites and salt in a large, clean and dry glass bowl. This is important as contamination will affect the success of this recipe. Beat until soft peaks in the mixture form.

Gradually add the castor sugar while still beating, do a spoon full at a time.

Once all the sugar is added, lightly fold in the vinegar, vanilla and corn flour.

Pile onto a greased tray in a round heap and bake in a 120c oven for 1 1/2 hours. Note the Pavolova will rise and grow significantly so ensure the tray is big enough to cope.

Be careful the Pavolova does not burn.

When done, turn off the oven and open the door and cool before removing as a sudden drop in temperature will cause the Pavolova to flop (go flat)

Mix the vanilla with the whipped cream and decorate the Pavolova with it and some strawberries and passion fruit pulp.