PAVLOVA ...

 The cream on top of the Pavlova melts quite fast as the weather is too hot outside...

PAVLOVA RECIPE

adapted from :    the cookingfoodie.com

For the Meringue :

4  egg  whites  (140 gm),  room temperature

1  cup  caster sugar   (200 gm)

Pinch of salt

2  tsp  cornstarch/corn flour

2  tsp  white vinegar

1  tsp  vanilla extract

For the Cream :

1 1/2  cups  heavy cream,  cold   (360 ml)  (I use Dairy Whipping Cream)

3 tbsp  powdered sugar   (23 gm)

1  tsp  vanilla extract

Strawberries   (I use Blueberries)

Directions :

1.  Preheat oven to 160'C/320'F.

2.  Lay a sheet of parchment paper on a baking tray and draw, a 20cm/8-inch circle.  Turn it upside down.  Set aside.   (I draw into mini size circle).

3.  In a large bowl, whisk egg whites until soft peaks form, gradually add sugar, continue beating until stiff peaks form and the meringue looks glossy.  Add white vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.

4.  Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.   (I put in a piping bag and then pipe onto the circle).

5.  Place the pavlova in the oven, reduce the heat to 120'C/250'F.  Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.

6.  Make the Cream :   Place heavy cream, powdered sugar and vanilla extract in a large bowl.  Beat to stiff peaks.

7.  Spread or pipe whipped cream on top of the Pavlova and decorate with fresh Strawberries/Blueberries.