The airy, crumbly texture and fruit medley flavours of this classic dessert by chef Andy Cooks practically demand to be enjoyed with a quality Australian Prosecco.
Ingredients
6 egg whites / 200g
270g caster sugar
10g cornflour + more for dusting the pan
1 tsp grapeseed oil
5g white vinegar
5g vanilla paste
500g strawberries, hulled
20g icing sugar
500ml whipping cream
1 1/2 tsp lemon myrtle
Pistachios, toasted and chopped
Finger limes, halved and pearls removed
Method
1. Pre-heat the oven to 120°C fan-forced. Line a large oven tray with baking paper and brush with some oil. Dust over some extra cornflour.
2. Use a stand mixer with the whisk attachment and start whisking your egg whites. Start slowly and increase the speed every 2–3 minutes.
3. Once the egg whites start to form soft peaks, begin adding in the sugar a spoonful at a time, beating well between each addition.
4. Once all the sugar has been added, let it mix for another 2 minutes.
5. Check to see if the sugar is all dissolved by rubbing a small amount of the meringue between two fingers to test if it is still grainy.
6. Continue to beat the mixture if it is still grainy, until it becomes smooth.
7. While the mixer is running, add the cornflour, vinegar and vanilla.
8. Mix for another 2–3 minutes or until everything is incorporated.
9. Use a cake ring to make an outline of a circle in the cornflour on the prepared tray.
10. Place your meringue into the centre of the circle. You can be as tidy or as rustic as you want with this, but you do want to make an even layer of meringue so that it cooks evenly.
11. Bake pavlova for 1 hour and 30 minutes. Turn the oven off and leave meringue to cool completely with the door closed, ideally overnight.
12. Meanwhile, slice the strawberries into rounds and place in a medium bowl. Sprinkle over half of the icing sugar and gently fold through to combine. Set aside for 30 minutes to macerate.
13. Whip the cream, lemon myrtle and remaining icing sugar to firm peaks. Spread it evenly on the top of the meringue.
14. Top with the strawberries then drizzle over the strawberry syrup. Garnish with pistachios and dollop over the finger lime pearls.