Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Classic Pavlova recipe (recipe courtesy of Australian Women’s Weekly)

Ingredients
6 egg whites
1 1/2 cup (330g) caster sugar
1 tablespoon cornflour
1/2 teaspoon white vinegar
300 millilitre thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla essence 250 gram strawberries, halved
125g blueberries 3 passionfruit

Method
1. Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper;
cover oven tray with paper.
2. Beat egg whites with an electric mixer until soft peaks form. Gradually add caster
sugar, beating until dissolved after each addition (this should take 6 or 7 minutes).
Gently fold in cornflour and vinegar.
3. Spread meringue inside circle on prepared tray. Using palette knife or spatula,
shape sides of meringue and level the top.
4. Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in
oven with door ajar.
5. An hour before serving, beat cream, sugar and essence in a small bowl with an
electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate
with fruit.

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