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Classic pavlova baked on a plate

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Classic pavlova baked on a plate
INGREDIENTS

2 teaspoons butter, melted
2 teaspoons cornflour
5 egg whites
1¼ cups (275g) caster sugar
1 tablespoon cornflour, extra
1½ cups (375ml) thickened cream, whipped
250g strawberries, halved
1 large (230g) banana
1/3 cup (80ml) fresh passionfruit pulp
METHOD

Preheat the oven to 150°C (130°C fan-forced). Grease a 29cm round ovenproof serving plate or cake stand with butter, leaving a 3cm border. Sift the cornflour over the greased area.

Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions, scraping down the side of the bowl occasionally. Use a large metal spoon or spatula to fold in extra sifted cornflour.

Pile the meringue into the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue into a 23cm circle, making a shallow well in the centre.

Reduce the oven temperature to 100°C (80°C fan-forced). Bake pavlova in the lower half of the oven for 1½ hours or until dry and crisp. Turn off the oven; cool in oven with door ajar. Serve pavlova topped with whipped cream, strawberries, banana and passionfruit.

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