Another Wednesday has arrived and another fantastic dessert has been served.  I have very early memories of my grandmother making Pavlova with lashes of cream and Passionfruit topping.  Then for a number of years I didn't eat a single Pavlova, for some reason I thought they were too hard to make.

Then, a few years ago I decided to give it a try and found they are actually quite easy and I haven't had a single flop.  Another great reason for making pavlova is that the bulk of the work can be completed hours before required.

I made this Pavlova for our Australia Day blog post, it has to be one of our classic Australian Desserts.

Enjoy.

Ingredients:

• 8 eggs at room temperature
• 2 cups caster sugar
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons white vinegar
• 400 to 600 mil cream (if the pavlova cracks at the top, it still tastes great but add more cream to even it out)
• 2 tablespoons extra caster sugar
• 2 Mangos
• 4 fresh Passion fruits.

Method:

1. Preheat over to 170 c (fan forced) or 190 c (not fan forced).
2. Separate the egg whites and place in a large bowl (be very careful to avoid any yolk in the mixture as this can stop the whites from whipping fully).
3. Whip the egg whites until firm.
4. Slowly add the caster sugar a table spoon at a time and ensure it dissolves well.
5. Line a baking tray with baking paper and draw a 22 cm circle in the centre.
6. Place the pavlova mixture in the circle, I use the back of a spoon to work around the pavlova from the tray up to get a smooth edge.
7. Reduce the oven the 130 c (fan forced) or 150 c (not fan forced).
8. Bake the Pavlova for 1 1/2 hours.
9. When cooked, turn off the oven and allow the Pavlova to cool with the oven door slightly ajar (I use a wooden spoon to stop the door from closing)
10. Just before serving, whip the cream and extra sugar and pile on the Pavlova.
11. Top with mango and passionfruit pulp.
12. Enjoy.