Australian Pavlova with White Chocolate Stars
This is my first attempt at a pavlova. It was a success....except for the fact that I dropped it and it broke! However, it was still a delight to eat and lots of fun to decorate. And although recipes for pavlovas are common, I still wanted to share this with you. You can top yours with cream as well which is normally what we "Aussies" like to do.4 egg whites
1 cup caster sugar
1 tsp vanilla extract
2 tbsp white vinegar
2 tbsp cornflour
Preheat oven to 150 degrees (fan-forced) and prepare a tray with baking paper on it. Whip the eggwhites in a bowl until stiff peaks form. Gradually add the sugar along with the vanilla and continue to whisk until all the sugar is combined; the mixture should still be stiff but also glossy at this point. Stop your electric mixer to add the cornflour and vinegar, then turn on to whip until combined; avoid over whipping or mixture will lose its peaks. Spoon mixture onto a tray lined with baking paper; shape into a dome approximately 18cm in circumfrence. Reduce oven to 120 degrees and bake for 1 hour and 20 minutes. Allow the pavlova to cool in the oven completely before topping with your desired fruit. To make white chocolate stars, melt 70g of white chocolate using the doubler-boiler method. Smooth the chocolate into star (or other shaped) moulds. Set in freezer for 1-2 hours. Serve pavlova with whipped cream.